Easy Chicken and Macaroni Casserole

chicken macaroni casserole with peas
Photo: Diana Rattray
  • 45 mins
  • Prep: 20 mins,
  • Cook: 25 mins
  • Yield: 6 Servings
Ratings (14)

This easy chicken and macaroni casserole is made with the addition of frozen peas for a one-dish meal. Use a rotisserie chicken to make this dish for even faster preparation, or use convenient fully cooked refrigerated chicken strips. Add some shredded cheese to the topping for extra flavor.

What You'll Need

  • 8 ounces macaroni, cooked according to package directions
  • 2 cups diced cooked chicken
  • 1 package (10 ounces) frozen peas, thawed (or 1 to 1 1/2 cups)
  • 1 can​ (10 3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 jar chopped pimientos, drained (4 ounces), optional
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese, optional
  • 2 tablespoons melted butter
  • 1/2 to 1 cup soft bread crumbs

How to Make It

  1. Heat the oven to  400 F.
  2. Grease a 2 1/2-quart casserole dish.
  3. Combine cooked macaroni, chicken, peas, soup, milk, pimientos, salt, and pepper in the prepared casserole dish. 
  4. If desired, sprinkle with 1/2 cup shredded cheese.
  5. Toss bread crumbs with melted butter; sprinkle over casserole.
  6. Bake uncovered in a 400° oven for 25 minutes, or until hot.