Chicken Macaroni Casserole

Here’s a casserole that practically makes itself.

Stir everything together in a bowl, pour it into a dish, and walk away for an hour. The macaroni cooks right in the casserole, soaking up a creamy base of mushroom soup, milk, and cheddar cheese. Mushrooms and frozen peas round it out, and a half teaspoon of curry powder gives the whole thing a subtle warmth that sets it apart from every other chicken mac casserole out there.

This is weeknight cooking at its most forgiving. No boiling pasta, no making a roux, no stress. Just dump, bake, and eat.

Pro Tips

• Use raw elbow macaroni straight from the box. It cooks in the casserole, so don’t pre-boil or it’ll turn to mush.
• The curry powder is the secret weapon here. It’s mild enough that even picky eaters won’t notice, but it lifts the whole dish out of bland territory.
• Let the casserole rest for 5 minutes after it comes out of the oven. It’ll thicken up and be easier to serve.