Macaroni Chicken Dinner Recipe

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My family considers this dish a complete dinner all by itself. When I'm having company, I add green beans, hot rolls and chilled mixed fruit for a quick yet nutritious meal.—Zetta Harberts, Beattie, Kansas
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 10-12 servings


  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 cup half-and-half cream
  • 2-1/2 cups cubed cooked chicken
  • 2 cups uncooked elbow macaroni
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 celery ribs, diced
  • 4 hard-boiled large eggs, chopped
  • 3/4 cup dry bread crumbs
  • 2 tablespoons butter, melted

Nutritional Facts

1 cup: 285 calories, 15g fat (8g saturated fat), 131mg cholesterol, 514mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 19g protein.


  1. In a large bowl, combine the soup, broth, milk and cream. Stir in the chicken, macaroni, cheese, celery and eggs. Transfer to a greased 3-qt. baking dish.
  2. Cover and bake at 350° for 30 minutes. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, 15-20 minutes longer or until macaroni is tender. Let stand for 5 minutes before serving. Yield: 10-12 servings.
Originally published as Macaroni Chicken Dinner in Casserole Cookbook 2001, p162

Full-Bodied White Wine

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

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