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Chicken Macaroni Casserole

 Chicken Macaroni Casserole
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!
6-8 ServingsPrep: 25 min. Bake: 40 min.


  • 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


  • 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.
  • 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 serving (1 cup) equals 452 calories,

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Chicken Macaroni Casserole (continued)

Nutritional Facts: 24 g fat (14 g saturated fat), 112 mg cholesterol, 1,081 mg sodium, 27 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.