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

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4.5 6 8
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My favorite main dish recipe from Mom, this casserole is considered "birthday food" because we often requested it for our birthdays. Hearty and flavorful, it's a real family-pleaser anytime!
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1-1/2 to 2 cups chicken broth, divided
  • 3/4 pound process cheese (Velveeta), cubed
  • 2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
  • 3 cups cubed cooked chicken
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Snipped fresh parsley, optional

Nutritional Facts

1 cup: 452 calories, 24g fat (14g saturated fat), 112mg cholesterol, 1081mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 30g protein.

Directions

  1. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese; stir until melted. Add the macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed.
  2. Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired. Yield: 6-8 servings.
Originally published as Chicken Macaroni Casserole in Taste of Home August/September 1993, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Chicken Macaroni Casserole

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
LauriePar User ID: 4460220 214428
Reviewed Dec. 9, 2014

"I used shredded cheddar cheese and omitted the pimentos, since we don't care for them. I used bread crumbs on the top before I put it the oven. Turned out great. Everyone liked it. Nice and creamy!"

MY REVIEW
Laui User ID: 1638104 1402
Reviewed Jan. 10, 2013

"I made this casserole 2 nights ago & was a little afraid that it wouldn't have much flavor so I cooked a small onion in butter until tender, mixed it in. Then I added bread crumbs and SHREDDED Parmesan cheese on top before baking. It was a huge hit with my husband and my son."

MY REVIEW
kshea User ID: 2698812 2384
Reviewed May. 25, 2012

"good for weeknights, not good enough for company"

MY REVIEW
rickjen2196 User ID: 5332737 368
Reviewed May. 10, 2011

"I exchanged one cup of the milk for a can of cream of chicken, I kept everything else the same. Our whole family loved it!!!"

MY REVIEW
123Lon User ID: 3759556 344
Reviewed Oct. 10, 2009

"Way to much sodium and fat! Use low sodium broth, either low fat half/half or low fat non-dairy creamer, low fat cheese, no salt, add some onion/grn pepper, poultry seasoning,sage, rosemary, or other spices would help with the flavor."

MY REVIEW
accessdenied6875 User ID: 2956702 722
Reviewed Sep. 14, 2008

"I substituted one can of cream of mushroom soup for 1 cup of the milk and used 2 tsp. of Morton's Nature's blend in place of all the seasoning. Was very good."

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