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Chicken Macaroni Casserole

Total Time

Prep: 25 min. Bake: 40 min.

Makes

6-8 servings

My favorite main dish recipe from Mom, this casserole is considered "birthday food" because we often requested it for our birthdays. Hearty and flavorful, it's a real family-pleaser anytime!
Chicken Macaroni Casserole Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1-1/2 to 2 cups chicken broth, divided
  • 3/4 pound Velveeta, cubed
  • 2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
  • 3 cups cubed cooked chicken
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Snipped fresh parsley, optional

Directions

  1. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese; stir until melted. Add the macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed.
  2. Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired.

Nutrition Facts

1 cup: 452 calories, 24g fat (14g saturated fat), 112mg cholesterol, 1081mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 30g protein.

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Reviews

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Average Rating:
  • Elizabeth
    Jul 20, 2018

    My husband is not a big pasta fan but every time I make this the dish comes back empty! My family just can’t get enough!

  • LauriePar
    Dec 9, 2014

    I used shredded cheddar cheese and omitted the pimentos, since we don't care for them. I used bread crumbs on the top before I put it the oven. Turned out great. Everyone liked it. Nice and creamy!

  • dzm388
    Aug 5, 2013

    No comment left

  • HBcook
    Mar 29, 2013

    No comment left

  • Laui
    Jan 10, 2013

    I made this casserole 2 nights ago & was a little afraid that it wouldn't have much flavor so I cooked a small onion in butter until tender, mixed it in. Then I added bread crumbs and SHREDDED Parmesan cheese on top before baking. It was a huge hit with my husband and my son.

  • kshea
    May 25, 2012

    good for weeknights, not good enough for company

  • rickjen2196
    May 10, 2011

    I exchanged one cup of the milk for a can of cream of chicken, I kept everything else the same. Our whole family loved it!!!

  • 123Lon
    Oct 10, 2009

    Way to much sodium and fat! Use low sodium broth, either low fat half/half or low fat non-dairy creamer, low fat cheese, no salt, add some onion/grn pepper, poultry seasoning,sage, rosemary, or other spices would help with the flavor.

  • GailJay
    Apr 22, 2009

    No comment left

  • accessdenied6875
    Sep 14, 2008

    I substituted one can of cream of mushroom soup for 1 cup of the milk and used 2 tsp. of Morton's Nature's blend in place of all the seasoning. Was very good.