Chicken Mac and Cheese

5 from 2 votes

Creamy, cheesy baked mac and cheese with tender chicken stirred right in, all in one dish. Nothing gets boiled or browned first, so it's about 10 minutes of stirring and then the oven handles the rest.

Course Dinner

Cuisine American

Keyword chicken mac and cheese, chicken mac and cheese recipe, mac and cheese with chicken

Prep Time 10

Cook Time 1

Chilling Time 6

Total Time 4 10

Servings servings

Calories 346.8kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish

Ingredients

1 cup milk (I use 2%)
1 cup chicken broth
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups uncooked elbow macaroni
8 ounces cheddar cheese, grated
1 lb. uncooked boneless, skinless chicken breasts, diced or 2 cups diced or shredded rotisserie chicken
1 cup finely-diced onion (use frozen chopped onion for a shortcut)
1 (4 ounce) jar diced pimentos, drained

Instructions

Prep the dish: Spray a 9x13-inch baking dish with cooking spray.
Whisk the sauce: In the prepared dish, whisk together the milk, broth, and condensed soups.
Add the remaining ingredients: Stir in the uncooked pasta, cheese, chicken, onion, and pimentos. Make sure that the ingredients are evenly distributed throughout the dish.
Bake: Bake uncovered at 350°F for about 1 hour, stirring once around the 30 minute mark, until the pasta is tender and the chicken is cooked through. See the notes if you prefer to assemble the dish ahead and bake it later.
Rest and serve: Let the casserole sit for about 10 minutes before serving so the sauce sets.

Notes

Grate your own cheese: Pre-shredded cheddar is coated to prevent clumping and doesn't melt as smoothly. A block you grate yourself gives you a creamier sauce.
Assemble in advance: You can stir together the casserole, cover, and chill for up to 24 hours before baking. Let the dish sit on the counter and come to room temp for about 30-60 minutes before it goes in the oven.
Keep the pasta submerged: Noodles sitting above the liquid bake up dry and crunchy. Press the top down before baking and stir once halfway through.
Cooked chicken: Swap in about 2 cups of diced rotisserie or leftover cooked chicken (shown here), or diced ham, with no change to the liquid or the bake time.
Ground beef: Brown and drain it before stirring it in.
Soup swaps: Condensed cheddar cheese, cream of mushroom, or cream of celery soup all work in place of the cream of chicken.
Go easy on the salt: The soup, broth, and cheese bring plenty of sodium. Taste before adding more.
Cooking for two: Cut everything in half and bake in an 8-inch square pan. Start checking about 5 minutes early.
To store: Refrigerate leftovers in an airtight container for up to 4 days.
To freeze: Assemble, cover tightly, and freeze unbaked for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. Noodles may be slightly softer after freezing.
To reheat: Cover and warm in a 325°F oven, about 15 to 30 minutes, or microwave individual portions. Stir in a splash of milk to loosen the sauce.

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