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Baked Chicken Macaroni Casserole

Total Time

Prep: 20 min. + chilling Bake: 50 min.

Makes

10 servings

Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great-grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”

Ingredients

  • 3 cups cubed cooked chicken
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded cheddar cheese
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/3 cup finely chopped onion
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (6 ounces) sliced mushrooms
  • 1/4 cup chopped green pepper
  • 1 jar (2 ounces) sliced pimientos, drained
  • 1 tablespoon soy sauce
  • 4 cups herb-flavored stuffing mix
  • 1/2 cup butter, melted

Directions

  1. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

Nutrition Facts

1 cup: 438 calories, 23g fat (12g saturated fat), 87mg cholesterol, 1177mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 23g protein.

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