- 3 cups elbow macaroni
- 1/2 cup diced carrots
- 1/3 cup chopped onion
- 1 tablespoon butter
- 2 cups chopped cooked chicken
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup Caesar salad dressing
- 1/2 cup chopped sweet bell peppers
- 1/3 cup grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Mix carrots, onion, and butter together in a 9×13-inch baking dish.
- Bake carrot mixture in the preheated oven until slightly tender, about 10 minutes.
- Mix macaroni, chicken, 3/4 cup mozzarella cheese, Caesar dressing, sweet bell peppers, and Parmesan cheese into carrot mixture; top with remaining mozzarella cheese.
- Bake in the preheated oven until casserole is heated through and cheese is melted, about 25 minutes.