Best Chicken Macaroni Casserole Recipes

MACARONI AND CHEESY CHICKEN BAKED CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
• In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
• In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

CHICKEN-MACARONI CASSEROLE

Steps:

• In a large skillet over med-high heat, saute onions in butter until onions are tender.
• Add in soup and 1 ½ cups cheese; gradually stir in milk.
• Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
• Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
• Bake in a preheated 350° oven for 30 minutes or until heated through.
• Top with remaining ½ cup cheese and bake 5 minutes.

MACARONI CHICKEN CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender. , In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture., Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

EASIEST CHICKEN MACARONI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together in an ungreased 11"x7" casserole dish.
• Cover and bake until macaroni is tender, about 55 minutes.

CHICKEN MACARONI CASSEROLE

Steps:

• 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.

BAKED CHICKEN MACARONI CASSEROLE

Steps:

• 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.

BAKED MACARONI, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 375.
• Put water in a large sauce pot, add salt, and bring to a rolling boil over high heat.
• Add macaroni all at once and stir with a fork.
• Return water to a boil and reduce heat to moderately low. Simmer 4 to 5 minutes or until tender. Do not overcook. Drain.
• Meanwhile, put butter in a medium-sized saucepan and heat over moderate heat.
• When butter is melted, remove from heat and stir in flour, salt, pepper, and mustard.
• When mixture is smooth, gradually add milk, stirring until no lumps of flour remain.
• Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly.
• Add chopped pimiento and chopped green pepper and reduce heat to low and simmer 1 minute longer.
• Stir 1 1/2 cups of the grated cheddar cheese, the cooked and drained macaroni, and the slivered chicken into the milk mixture.
• Pour into a shallow 2 quart round or oval or round baking dish.
• Sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture.
• The casserole can be prepared to this point 1 to 2 days before you plan to bake and serve it. You can cover and store in refrigerator until ready to bake.
• Place casserole on center oven rack in oven and bake for 20 minutes (longer if casserole has been chilled), or until macaroni is hot and bubbly and the cheese is melted.
• Remove from oven and arrange tomato wedges on top of casserole and serve.

ONE-DISH CHICKEN MACARONI CASSEROLE

Steps:

• Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 400 degrees F. Butter a 3-quart baking dish. When the water is boiling, add the elbow macaroni and cook until very al dente, several minutes shy of the package cooking time. Drain, rinse and pat dry, then put in a large bowl.
• In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid. Increase the heat to boil away any excess liquid, about 5 minutes. Add the scallions, thyme and garlic and cook until the scallions are wilted, about 3 minutes.
• Sprinkle the vegetables with the flour and cook, stirring, until lightly browned, about 1 minute. Add the wine and cook until just absorbed. Pour in the chicken broth and half-and-half. Bring to a simmer and season with salt, pepper and the nutmeg. Simmer until the sauce is thickened and has lost the raw flour taste, about 7 minutes. Stir in the chicken, peas and carrots, and parsley and simmer just to heat the chicken through. Off the heat, whisk in the cream cheese until smooth.
• Pour the chicken and sauce into the bowl with the macaroni and toss well. Spread in the prepared baking dish. In a small bowl, toss together the breadcrumbs and parmesan. Sprinkle the breadcrumb mixture over the top of the baking dish. Dot the top with the remaining 2 tablespoons butter, cut into small pieces. Bake until the casserole is very bubbly and the top is crispy and golden brown, about 25 minutes. Let sit 10 minutes before serving.

SOUR CREAM CHICKEN MACARONI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook and drain macaroni, following package directions; place in a large mixing bowl.
• In a large skillet, melt butter over medium low heat. Add chicken and cook until browned.
• Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for about 5 minutes, or until onion is softened and mushrooms are browned.
• Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk.
• Transfer chicken and macaroni mixture to a shallow 1 1/2-quart baking dish.
• Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole.
• Bake at 350°F for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.

CHICKEN BROCCOLI AND MACARONI AND CHEESE CASSEROLE

Steps:

• Boil pasta halfway, rinse with cold water, then add cheese package to pasta.
• Preheat oven to 400 degrees F. In baking dish combine all ingredients, except shredded cheese; Mix evenly.
• Bake approx. 20 minutes, then pull out and top with shredded cheese. Bake additional 20 minutes or until chicken is done. Let cool before serving.

MACARONI CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 350. Boil your chicken with rotel, or bake. I empty can of rotel with juices. I season with Lawrys garlic salt and pepper. Once cooked, cut up into small strips.
• 2. Cube velvetta and cover (until you can't see cheese cubes ) with milk in sauce pan on stove top. Low to Medium heat. add 1/2 pack of cheddar cheese. You do not want it to be too thick, add more milk if needed.
• 3. Combine noodles, chicken, rotel and cheese in a casserole dish. Sprinkle with pepper jack, and remaining cheddar. Cover with foil and bake for 30 minutes.

CHICKEN & MACARONI ALFREDO CASSEROLE

Steps:

• 1. Pre-Heat the oven at 350 degrees.
• 2. Boil Macaroni in lightly salted water. Chop or shred Chicken & steam the Sweet Peas in the microwave while the Macaroni is cooking. Drain the Macaroni and set aside.
• 3. Put the Alfredo Sauce, chicken, sweet peas, minced garlic, onion powder, and salt & pepper in a large pot and allow it to simmer for about 10 minutes.
• 4. Tip: * Add more sauce for a richer dish. * You may also substitute any veggie for sweet peas. * Season to your taste.
• 5. Stir the Macaroni into the Sauce mixture until all are coated. Pour it into a Casserole dish. Top with the Mozzarella Cheese and sprinkle the Parmesan cheese(optional) and the Dry Parsley.
• 6. Bake uncovered for 20-30 minutes, or until the cheese is melted and slightly brown.

BAKED CHICKEN, BACON AND MACARONI CASSEROLE

Steps:

• Heat oven to 350 degrees. Spray a 13x9 glass baking dish with cooking spray.
• Cook pasta according to pkg. directions. Add frozen peas to pasta water during last 3 minutes of cooking time. Drain pasta and peas and return to saucepan.
• In a large skillet cook bacon until crisp. Drain on paper towels. Cook onions and mushrooms in bacon drippings until tender, about 5 minutes.
• In a large bowl, combine pasta and peas, mushroom mixture, chicken, and Alfredo sauce until well blended. Add 1/2 cup Parmesan cheese, and spread mixture in baking dish.
• Sprinkle crumbled bacon and remaining 1/2 cup Parmesan cheese over casserole, and bake for 20 minutes, or until hot and bubbly. Serve with a nice green salad and enjoy!!

CHICKEN MACARONI CASSEROLE

Steps:

• Preheat oven to 350.
• Dice onion, brown in pan with butter.
• Add in chicken breasts, cook thoroughly.
• Dice chicken.
• Put into 9 x 13 baking dish.
• Add uncooked macaroni and cheese.
• Mix milk, soups and chicken broth, pour over chicken.
• Can make the day before and refrigerate up to 24 hours.
• Bake 1 hour at 350 degrees.

ONE-DISH CHICKEN MACARONI CASSEROLE RECIPE - (3.5/5)

Steps:

• Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 400 degrees F. Butter a 3-quart baking dish. When the water is boiling, add the elbow macaroni and cook until very al dente, several minutes shy of the package cooking time. Drain, rinse and pat dry, then put in a large bowl. In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid. Increase the heat to boil away any excess liquid, about 5 minutes. Add the scallions, thyme and garlic and cook until the scallions are wilted, about 3 minutes. Sprinkle the vegetables with the flour and cook, stirring, until lightly browned, about 1 minute. Add the wine and cook until just absorbed. Pour in the chicken broth and half-and-half. Bring to a simmer and season with salt, pepper and the nutmeg. Simmer until the sauce is thickened and has lost the raw flour taste, about 7 minutes. Stir in the chicken, peas and carrots, and parsley and simmer just to heat the chicken through. Off the heat, whisk in the cream cheese until smooth. Pour the chicken and sauce into the bowl with the macaroni and toss well. Spread in the prepared baking dish. In a small bowl, toss together the breadcrumbs and parmesan. Sprinkle the breadcrumb mixture over the top of the baking dish. Dot the top with the remaining 2 tablespoons butter, cut into small pieces. Bake until the casserole is very bubbly and the top is crispy and golden brown, about 25 minutes. Let sit 10 minutes before serving.

MACARONI AND CHICKEN CASSEROLE

Steps:

• 1. Cook and bone chicken.
• 2. Place chicken in bottom of 13 x 9 inch pan.
• 3. Pour uncooked macaroni over chicken.
• 4. Pour milk over macaroni.
• 5. Spread soup over mixture.
• 6. Cut cream cheese into small pieces and lay over soup.
• 7. Cover and place in refrigerator overnight or at least 8 to 10 hours.
• 8. One hour before baking, take out of refrigerator and let set.
• 9. Heat oven to 350 degrees and bake for 50 minutes uncovered.
• 10. Cover with onion rings and bake for 5 to 10 minutes more.

LIGHTER CHICKEN MACARONI CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Cook macaroni in salted boiling water until al dente, drain and place in casserole.
• Add the rest of the ingredients, except the cheese, add 1 ounce of the cheese and salt and pepper to taste. Mix thouroughly.
• Sprinkle the remaining cheese evenly over the top. Bake 20 to 30 minutes, until bubbling around the edges and the cheese is melted and crisp.

MACARONI AND CHICKEN CASSEROLE

Steps:

• In large pan, melt butter; stir in flour.
• Add milk and broth; stir until smooth.
• Cook and stir for 3 minutes.
• Remove from heat and add the cheese; stir until melted.
• Add macaroni and next 4 ingredients.
• Pour into 3 quart baking dish.
• Bake, uncovered at 350°F for 40 minutes.
• Remove from oven and let sit for 5 minutes before serving.

DELUXE RANCH CHICKEN MACARONI CASSEROLE

Steps:

• Heat oven to 350ºF.
• Prepare Dinner as directed on package. Add all remaining ingredients except shredded cheese; mix well.
• Spoon into 8-inch square baking dish sprayed with cooking spray; top with shredded cheese.
• Bake 20 to 25 min. or until heated through.