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Chicken Macaroni Casserole Recipe

Chicken Macaroni Casserole Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Chicken Macaroni Casserole

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MY REVIEW
LauriePar 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 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 2384
Reviewed May. 25, 2012

"good for weeknights, not good enough for company"

MY REVIEW
rickjen2196 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 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 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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Wine Pairings

Full-Bodied White Wine

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