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Easy Mac and Cheese Veggie Chicken Casserole (serves 150)

6 1/4 cups Country Crock® Spread, melted, divided
25 cups milk
12 1/4 pounds dry rotini pasta, cooked & drained
50 cups diced cooked chicken (can used canned)
4 large onions, chopped
6 green bell peppers, chopped
100 cups assorted frozen vegetables, thawed
56 cups finely shredded Cheddar cheese
6 1/4 cups plain dry bread crumbs
1 1/3 cups grated Parmesan cheese

1. Preheat oven to 375° F. Combine 4 1/2 cups Country Crock® Spread, milk, rotini, chicken, onions, peppers, vegetables and Cheddar cheese and place in large baking pans. This should fill 6 pans.
2. Combine bread crumbs, Parmesan cheese and remaining Spread; sprinkle over top of casseroles.
3. Bake until heated through and crumbs are toasted, about 30 to 45 minutes.

Calories: 414
Sodium: 466 mg

Recipe By: Country Crock, courtesy of with modifications by MTKO