Baked Chicken Macaroni Casserole Recipe
Baked Chicken Macaroni Casserole Recipe photo by Taste of Home

Baked Chicken Macaroni Casserole Recipe

Publisher Photo
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!”
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
MAKES: 10 servings

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

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.

Directions

  1. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Refrigerate overnight.
  2. 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.
Originally published as Chicken Macaroni Casserole in Simple & Delicious November/December 2006, p15

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.

Reviews for Baked Chicken Macaroni Casserole

AVERAGE RATING
   (7)
RATING DISTRIBUTION
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4 Star
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MY REVIEW
Reviewed Jan. 31, 2012

"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!"

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