"This is a delicious macaroni and cheese dish with chicken. Serve with a green salad." — LaDonna
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diced, cooked chicken meat
shredded Cheddar cheese
1 (10.75 ounce) can
condensed cream of chicken soup
1 (4.5 ounce) can
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!
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.
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. :-)
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!
This is a great dish!
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.
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
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Walter's Chicken and Mac
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 168
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