Macaroni & Cheesy Chicken Baked Casserole

3 cups uncooked elbow macaroni
2 tablespoons olive oil
Salt and pepper
1 lb uncooked chicken, finely chopped
2 bags (11 oz each)  frozen mixed vegetables
3 tablespoons butter
3 tablespoons Gold Medal® all-purpose flour
2 cups milk
1 1/2 teaspoons onion salt
3 cups shredded Cheddar cheese (12 oz)
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups Progresso® panko crispy bread crumbs
1/4 cup butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.

Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.

In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.
Sprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.
Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.

Makes 8 to 10 servings