Baked Chicken Macaroni Casserole

Total Time Prep: 20 min. + chilling Bake: 50 min.
Yield 10 servings
Test Kitchen Approved
Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great-grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”

Ingredients

  • 3 cups cubed cooked chicken
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded cheddar cheese
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/3 cup finely chopped onion
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (6 ounces) sliced mushrooms
  • 1/4 cup chopped green pepper
  • 1 jar (2 ounces) sliced pimientos, drained
  • 1 tablespoon soy sauce
  • 4 cups herb-flavored stuffing mix
  • 1/2 cup butter, melted

Directions

  1. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate overnight.
  2. 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.

Nutrition Facts

1 cup: 438 calories, 23g fat (12g saturated fat), 87mg cholesterol, 1177mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 23g protein.

Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great-grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”
Recipe Creator

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