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Baked Chicken Macaroni Casserole

 Baked Chicken Macaroni Casserole
Martha St. Clair of Salem, Illinois writes, β€œI got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great-grandmother adds, β€œIt's a real crowd pleaser, and I know, because my family is a crowd!”
10 ServingsPrep: 20 min. + chilling Bake: 50 min.

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.

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Baked Chicken Macaroni Casserole (continued)

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.