Feel free to use your favorite cheese variety instead of Cheddar for a personalized touch.For a twist, you can add some sautéed onions and garlic to enhance the flavor.Make sure the macaroni is cooked al dente to avoid it becoming too soft during baking.Put the mixture in a casserole dish, cover it, and bake for about 20 minutes.Combine the macaroni with the remaining ingredients, reserving enough cheese to sprinkle over the top.Cook the macaroni in salted boiling water until al dente, then rinse and drain.Preheat the oven to 200☌/400☏/Gas mark 6.1 tablespoon chopped fresh flat-leaf parsley.275g/10oz canned condensed mushroom soup.With its straightforward preparation and delicious taste, it’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering with loved ones. This classic casserole is a heartwarming dish that the whole family will love. At a later stage I also add a splash of water or ketchup (for this chicken pasta casserole) to add some moisture.Indulge in the delightful flavors of a comforting Chicken Macaroni Casserole that effortlessly combines tender cooked chicken with creamy mushroom soup and gooey Cheddar cheese. I also like to throw any leftovers onto a slightly oiled skillet/frying pan, break them and heat them on the stove. Reheat in a preheated oven at 350 Fahrenheit (170 Celsius) until warm through – about 20 minutes. If you want to reheat the whole dish, add a little bit of water in (maybe ¼ cup) and cover it with aluminum foil. If you are only going to feed 1 or 2 people, I would use a microwave. If not, cook penne according to package instructions minus 3-4 minutes – this should prevent them from overcooking and breaking completely. You can also use some leftover plain pasta, if you have.Artichoke hearts are a delicious addition to this baked chicken dinner, but if you don’t like them or don’t have them on hand, you can omit them.Canned sweetcorn can be substituted with frozen.
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