Walter's Chicken and Mac Recipe -
Walter's Chicken and Mac Recipe
  • READY IN hrs

Walter's Chicken and Mac

Recipe by  

"This is a delicious macaroni and cheese dish with chicken. Serve with a green salad."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl combine cooked macaroni, chicken, cheddar cheese, soup, milk and mushrooms. Place mixture in a 9x13 inch baking dish.
  4. Bake uncovered in preheated oven for 50 to 60 minutes; serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2008

I made this for my husband and a friend and they really enjoyed it. I cooked the chicken with onions in olive oil, added extra milk as well as several spices (garlic salt and powder, onion powder, red pepper flakes, salt and pepper). I sprinkled parmesan cheese and Italian breadcrumbs on top. Very good!

Most Helpful Critical Review
Sep 13, 2004

It was pretty good. My husband really liked it, he said it could have used a little more cheese. We don't like mushrooms so we used peas, and that was pretty good too. It tasted a lot like a pot pie.

Jul 02, 2008

I am giving this recipe 4 stars rather than 5 simply because, while it is really good as is, I like my doctored-up version better. As with most recipes, I like to give this one my own flare. I use a 7.5 oz. package of macaroni and cheese (Kraft or generic, it doesn't matter)instead of just macaroni. That gives the recipe an even more cheesy taste. Instead of the Cream of Chicken soup and the mushrooms, I use Cream of Mushroom soup. I chop up the onions, but also some celery, and I saute them in a fry pan with about 3 T. butter. Then when they are tender, I add the cooked and cut-up chicken and I fry it all together for a bit, until the chicken has some nice brown to it. Due to the fact that I use the store-bought mac and cheese mix that has the powdered cheese packet, I do add more milk than the recipe calls for (about 1-1/2 cups). At the end of baking, I sprinkle a mixture of butter and saltine cracker crumbs onto the top and bake about another five to ten minutes, until crisp. Whoever "Walter" is, thanks for this yummy recipe! We need to submit a better photo of it for this site--the current one is not a very appetizing presentation. :-)

Nov 20, 2006

This is delicious; great comfort food on a windy, rainy night! I boiled my chicken breasts in water with a large, chopped vidalia onion, lots of chopped celery, a couple of bay leaves, seasoning salt, and some cracked pepper until the chicken fell off the bone. Then I cooked the macaroni in the broth until al dente, drained but did not rinse the macaroni, and stirred it up with what was left of the onion and celery that fell into the strainer with the macaroni. Adding this mixture to the chicken and other ingredients added just the right amount of moisture and made the whole dish extra savory. Next time I think that I'll try a little extra cheese and a cracker topping. My husband and son loved this, as did I. This recipe will be made again and again in this house. Thank you so much for sharing it!

Feb 26, 2003

This is a great dish!

Nov 26, 2005

Good recipe. I used suggestions from other people. I did add a little extra milk, spices, onion, and added breadcrumbs to top it off. It would have been very bland without the addition of garlic, seasoned pepper, red pepper flakes, etc. This was a good change from regular mac and cheese. I'm always looking for new ways to cook chicken.

Mar 13, 2007

I'm giving this 5 stars for the idea. But I did doctor it quite a bit and ended up with mac and cheese my wife, a mac and cheese lover, said was the best ever. I used a litle cheddar, but also cleaned out my cheese drawer, so added Mexican Queso Fresco, Monteray Jack, Asiago, a brick of mixed English cheddar, and other bits and pieces. I sweated mushrooms celery and onion, added the soup, a beer, chicken and cheese to make the sauce and tossed it with some whole durum wheat gobetti pasta before baking. I put some thinly sliced rolls and shredded Parmesan on top to make a crust. So I changed this recipe a lot, but was so happy with the outcome that I have to give ths 5 stars

Oct 18, 2004

This recipe is wonderful! Loved how simple and easy to memorize the ingredients are! I added some salt, pepper, and lots of garlic powder for extra flavor, but overall I Love It!!


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 699 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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