"I often put together this yummy chicken and pasta combination for my daughter and her family," writes Donna V'Dovec of Veradale, Washington. "All she has to do is heat and serve it with a salad or vegetable for a filling meal that tastes great."
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VERIFIED BY Taste of Home Test Kitchen
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (4 ounces) chopped green chilies
- 1/2 cup chicken broth
- 1/2 cup finely chopped onion
- 1/2 teaspoon pepper
- 2 cups cooked elbow macaroni
- 1 cup cubed cooked chicken
- 1 cup (4 ounces) shredded cheddar cheese
- In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 4 servings.
Originally published as Chicken Macaroni in Quick Cooking
July/August 2000, p35
Reviews forChicken Macaroni
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MY REVIEW
Reviewed May. 6, 2015
"It made the perfect not-your-typical Cinco de Mayo dinner. I added chicken broth granules and some taco seasoning to the water in which boneless chicken breast were boiled. I also used 1/2 cup of the water as the broth in the recipe and considered boiling the pasta in the same water. Maybe next time. We will surely be making it again."
MY REVIEW
Reviewed Dec. 8, 2010
"This comforting dish is easy to put together and so tasty."
