This is one of my favorite chicken casserole recipes.  It’s one I’ve adapted to suit my family’s tastes over the past couple of years, and it just seems to be getting better.  If you’re a garlic lover, feel free to add a couple more teaspoons.

Garlic Chicken Mozzarella Bake

• 2 cups chicken, cooked and cubed
• 2 cans diced tomatoes, do not drain
• 4 cups dry elbow macaroni
• 2 cups shredded mozzarella cheese
• 4 tablespoons olive oil, divided
• 2 tablespoons chopped garlic, more or less to taste
• 3/4 cup chopped onion
• Salt and pepper
• 3/4 dried bread crumbs
• 3/4 cup Parmesan cheese

Cook macaroni, drain in a colander, and place back in pot.  In a large skillet, cook onion and garlic in 2 tbsp. of olive oil until softened, and beginning to brown. Add chicken to skillet, and continue to cook for 1-2 minutes.

Add onion, garlic, and chicken mixture to macaroni and stir.  Then stir in mozzarella, undrained tomatoes, and salt and pepper to taste.  Pour mixture into a 9×13 baking pan, or casserole dish.

Topping:  With a fork, blend together 2 tbsp. olive oil, Parmesan cheese, breadcrumbs, and a pinch of salt.  Sprinkle over casserole.

Bake at 375 degrees F for 45-50 minutes until bubbly on the edges, and golden brown on top.

Covered casserole dishes are always convenient for this recipe.  When the meal is over, just pop the lid over the leftovers, and place in the fridge.  The casserole dishes above are available at World Market.