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Baked Chicken Macaroni Casserole

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!”
  • Total Time
    Prep: 20 min. + chilling Bake: 50 min.
  • Makes
    10 servings

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

  • In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate overnight.
  • 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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Reviews

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Average Rating:
  • HBcook
    Mar 29, 2013

    No comment left

  • snkmac
    Nov 15, 2012

    No comment left

  • horsey_mom
    Oct 9, 2012

    No comment left

  • BruJoy
    Jan 31, 2012

    I made this recently with several changes to the original recipe which greatly lowered the fat content. I omitted water chestnuts, mushrooms, pepper, and pimientos just because those ingredients are not appealing to both my husband and I, and I used just a little bit of soy sauce. I cut the recipe in half and used 10 oz. of 97% fat free canned chicken breast, fat free chicken broth, and 98% fat free cream of mushroom soup. I used regular cheddar cheese, but would try reduced fat if I had it on hand. I also used light butter. Both my husband and I liked it a lot so I will definitely make it again. It was delicious and very easy to make. I'm sure it would be a hit at a potluck!

  • yardroc
    Mar 22, 2011

    No comment left

  • slosh29
    Nov 23, 2010

    Another way to print only a recipe is to highlight what you want (leave it highlighted) right click and choose print.When the print box comes up on the left click selection and print. It will only print what you have highlighted.It will not eliminate all extras but most.Say if you want to have the recipe title printed it will likely highlight the picture too and print.If you dont mind handwriting the title you can print just the recipe and instructions etc.That way you do not have to put to a doc or save in any way. Just keep in mind depending on how some sites are set up you may have to print a tiny bit more than you would like but eliminate probably 80% or more of the things you dont want like ads, comments etc..

  • LMS803
    Oct 22, 2009

    Very good! Only had one can of Cream of Mushroom soup so I also used a can of Cream of Potato. Seemed to work well! Everyone loved it!

  • MrsJone45
    Aug 26, 2009

    LIV 54 - love your document idea !!

  • kyle1987
    Jun 29, 2009

    Great casserole. Good for church potlucks.

  • LIV54
    Nov 5, 2008

    I have a solution for you! I copy only the recipe from the bottom up to the name of the recipe, then I paste it into my word processor as a .doc. I never use any paper or ink. When I want to make something, I bring it up on the screen and I am all set. It might take a couple of walks back to the LR from the kitchen, but that is not a big deal. If you want, you can print out the document and take it to the kitchen, but I'd rather walk to the LR a couple of times than kill a tree.