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Macaroni Chicken Casserole

 Macaroni Chicken Casserole
Start the evening off right with this piping hot, hearty casserole from Quincie Ball of Shelton, Washington. Topped with crispy breadcrumbs, you'll love the satisfying crunch.
2 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 2/3 cup uncooked elbow macaroni
  • 2/3 cup sliced fresh mushrooms
  • 2 tablespoons finely chopped onion
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon butter
  • 3/4 cup cubed cooked chicken
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 tablespoons 2% milk
  • 1 tablespoon chopped pimiento-stuffed olives
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1/4 cup soft bread crumbs
  • 1 teaspoon butter, melted

Directions

  • Cook macaroni according to package directions. Meanwhile, in a small
  • skillet, saute the mushrooms, onion and green pepper in butter until
  • tender.
  • In a small bowl, combine the chicken, cheese, sour cream, milk,
  • olives, seasoned salt, pepper and vegetable mixture. Drain macaroni;
  • add to chicken mixture.
  • Transfer to a 3-cup baking dish coated with cooking spray. Combine
  • bread crumbs and butter; sprinkle over top of casserole. Bake,

2 of 2

Macaroni Chicken Casserole (continued)

Directions (continued)

  • uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2
  • servings.
Nutritional Facts: 1-1/4 cups (prepared with reduced-fat butter, reduced-fat sour cream and reduced-fat cheese) equals 404 calories, 19 g fat (10 g saturated fat), 92 mg cholesterol, 835 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein.