Chicken Macaroni Casserole

Name: Chicken Macaroni Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6-8 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
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

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!

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

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.
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.

Originally published as Chicken Macaroni Casserole in Taste of Home August/September 1993

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!
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.
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.