Chicken Mac 'n' Cheese
This mac n cheese with chicken is a recipe that will please any child or adult any day of the week!
- SERVES
- 6
- COOK TIME
- 35 Min
Some foods are all about comfort and feel-good memories, like macaroni and cheese. Our Chicken Mac 'n' Cheese recipe is meant to be shared with friends, family, or even neighbors who need a little extra comfort in their lives. Besides, this extra-cheesy, chicken-stuffed, and buttery cracker-topped dish is too good not to share!
The reason this mac and cheese stands apart from the rest is that it has cream of mushroom soup and chicken included in the mixture. With the buttery cracker topping, it's a must-make meal for any get-together or even low-key evening with family. Just take a look at our video to see how it's done. Then scroll down for the ingredient list and instructions.
What You'll Need
- 8 ounces elbow macaroni, cooked according to package directions
- 2 cups chunked cooked chicken
- 2 cups shredded sharp Cheddar cheese
- 1 (10-1/2-ounce) can cream of chicken soup, undiluted
- 1/2 cup mayonnaise
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coarsely crushed butter crackers
- 2 tablespoons butter, melted
Chicken Mac and Cheese Recipe:
- Preheat oven to 375 degrees F. Coat a 2-quart casserole dish with cooking spray.
- In a large bowl, combine all ingredients except crackers and butter; mix well. Pour into casserole dish.
- In a small bowl, combine crackers and butter; sprinkle over casserole.
- Bake 35 to 40 minutes, or until heated through in center.
Note:
- If you're planning on making this casserole for a veteran, friend, or someone else in need of a delicious dinner, make it in a disposable foil pan so that you don't have to worry about getting your casserole dish returned.
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 508
- Calories from Fat 287
- Total Fat 32g 49 %
- Saturated Fat 13g 65 %
- Trans Fat 0.3g 0 %
- Protein 26g 52 %
- Amount Per Serving % Daily Value *
- Cholesterol 90mg 30 %
- Sodium 1,118mg 47 %
- Total Carbohydrates 28g 9 %
- Dietary Fiber 1.1g 4 %
- Sugars 3.9g 0 %
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DMJWWCW 6105872
Nov 14, 2018
Definitely keeping! Husband ranked better than my "world famous beef stew" he loves sooo much. Asked for it 2 back to back weekends. Comfort Food at it's best.
achumley0003 31706 34
Oct 31, 2017
Two of my kids favorite foods are chicken and mac n cheese, so combining the two seems like a great idea to me. And it takes mac n cheese from being a side dish to a complete meal. The only thing I'm not sure about is the mayonnaise. In my experience when that is used in recipes like this it tastes to much like mayo. I guess I'll just have to try it out and see.
toniretman 5006408
Sep 07, 2017
definitely a keeper! I used this new cheese I found from Kraft. Bacon Cheddar
Alysanne
Mar 03, 2017
Sounds so yummy that I am going to try it today. We love mac and cheese and the addition of the chicken and soup will make it very tasty. I think 2 cups of macaroni will be the correct amount. A mix of chicken and mushroom soup might also work but will try it as is first.
ddeibert1 4232832
Oct 10, 2016
I used the Test Kitchen Team's suggested 3-4 cups of macaroni. It was too dry and did not fit into a two quart casserole. My grandson loves chicken and mac and cheese and liked this. The next time I make this I will try it with just 2 cups of macaroni. I think that I will be happier with this recipe.
veggievick 6763809
Sep 07, 2016
I thought this was pretty good right out of the oven but the chicken soup taste was strong. However, the next day the leftovers were very good.....maybe it was because I was hungry!
Jessa
Nov 29, 2015
I made this the a couple weeks ago and am making it again today. My family loved it. Made it with rotisserie chicken as well, and it was soo good!!
justgreatstuff 585 1508
Nov 13, 2015
I made this last night. Didn't have shredded cheddar so I replaced it with Shredded Velveeta. Used Rigatoni noodles, one can cream of chicken soup and one cream of chicken with mushrooms soup...pretty much doubled the recipe (we like not having to cook every night and like having leftovers). Wasn't sure what the recipe meant by "butter crackers" so I used Keebler Club Crackers. All I can say is we absolutely loved this and are looking forward to those leftovers...OOOOH ITS SO GOOD!
Test Kitchen Team
Nov 16, 2015
Great! We're so glad everyone loved this dish! :) Thanks for sharing!
ejelness 2714186
Sep 07, 2014
I measure foods by the cup & spoon. What is 8 oz of macaroni, 1 cup - 2 cups? Doesn't seem like 1 cup uncooked macaroni would feed 6 people.
Test Kitchen Team
Sep 08, 2014
Hello! 8-ounces of macaroni should be about half of a 16-ounce box. There are some boxes that come in 6-8-ounce boxes in which case you'd use the whole box. This would be about 3-4 cups of uncooked macaroni. Enjoy!
Member 5422470
Jul 26, 2014
i made this and thought it was very good. will definitely make it again. super easy.
maspencer87 248370 9
Sep 04, 2013
I just made this dish for our dinner... Excellent!! I added a little more cheese and more bread crumbs but would still have been great without adding the extras. Can't wait to have this dish again!
elpost 2776329
May 26, 2012
It would really be helpful if you listed the calorie content.
Mrs K
Sep 06, 2012
You can figure out the calorie content for your self...it's not that hard. Don't worry about it....it's comfort food after all!! Just enjoy....
Red Headed Strange r
Aug 20, 2014
I did a rough calculation just now - for 1/6 of the above recipe, made exactly as listed, it is 440 calories. If you sub out the real Mayo for Light mayo (90 cals vs 35 cals/Tbs) you can cut the calories down to 366 per serving. Even if you use a yogurt you are not going to cut the Mayo hit much more than that. The only other place I can see to cut may be the full-fat Cheese to fat free (save 43 more calories per serving) but I don't know how that stuff would set up in the final product.
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