Chicken Macaroni Casserole Recipe

Chicken Macaroni Casserole Recipe photo by Taste of Home

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Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great-grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”

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Chicken Macaroni Casserole Recipe

Prep: 20 min. + chilling Bake: 50 min.

Yield: 10 Servings

20 50 70

Ingredients

3 cups cubed cooked chicken
2 cups uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese
2 cans (14-1/2 ounces each) chicken broth
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup finely chopped onion
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) sliced mushrooms
1/4 cup chopped green pepper
1 jar (2 ounces) sliced pimientos, drained
1 tablespoon soy sauce
4 cups herb-flavored stuffing mix
1/2 cup butter, melted

Directions

In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 10 servings.

Nutritional Facts 1 serving (1 cup) equals 438 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 1,177 mg sodium, 34 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Chicken Macaroni Casserole in Simple & Delicious November/December 2006, p15

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Chicken Macaroni Casserole

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(1-1) of 1 reviews

Reviewed on Jan. 31, 2012 by BruJoy

I made this recently with several changes to the original recipe which greatly lowered the fat content. I omitted water chestnuts, mushrooms, pepper, and pimientos just because those ingredients are not appealing to both my husband and I, and I used just a little bit of soy sauce. I cut the recipe in half and used 10 oz. of 97% fat free canned chicken breast, fat free chicken broth, and 98% fat free cream of mushroom soup. I used regular cheddar cheese, but would try reduced fat if I had it on hand. I also used light butter. Both my husband and I liked it a lot so I will definitely make it again. It was delicious and very easy to make. I'm sure it would be a hit at a potluck!