Chicken and Macaroni Bake

Chicken and macaroni bake
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  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Ratings (12)

This is a flavorful macaroni, cheese, and chicken combination. If you're short on time, use a rotisserie chicken to make this tasty casserole.

What You'll Need

  • 8 ounces elbow macaroni or small shells
  • salt
  • 4 tablespoons butter (divided)
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 3 to 4 ounces smoked gouda cheese, shredded or cut in small pieces
  • pepper, to taste
  • 1 teaspoon fresh parsley, optional
  • 1 1/2 to 2 cups cubed cooked chicken
  • 1 1/2 cups frozen peas and carrots, thawed
  • 1/2 cup soft bread crumbs

How to Make It

  1. Cook macaroni in boiling salted water as package directs. Drain and set aside.
  2. In a saucepan over medium-low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and cooked, about 2 minutes. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened.
  3.  Add the chicken and vegetables; cook for about 1 minute longer.
  1. Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole.
  2. Melt the remaining 1 tablespoon of butter and toss with the bread crumbs; sprinkle over the casserole..
  3. Bake at 350 F for about 25 minutes, until bubbly and browned.