3 cups uncooked corn elbow macaroni
1 cup matchstick carrot
1 ½ cups diced chicken
¾ cup shredded parmesan cheese
¾ cup rice bread crumbs
3 tbs butter
1 recipe Alfredo sauce
Preheat oven to 375ºF.
Lightly grease a glass 13” X 9” baking dish.
Cook macaroni according to package directions, adding the carrots for the last 2 minutes of cooking.
Stir in the Alfredo sauce and ½ cup cheese.
Spoon mixture into the prepared pan.
In a small bowl, mix bread crumbs with butter and remaining cheese.
Sprinkle crumb mixture over casserole.
Bake uncovered for 25 to 30 minutes. (Topping will be golden)