I’m thrilled to share a recipe today that holds a special place in my heart: Macaroni and Chicken Casserole. This dish isn’t just a comfort food classic; it was my birthday meal every year as a kid. The cheesy, hearty goodness brings back so many fond memories, and I’m excited to pass this beloved recipe on to you.
Why This Recipe Is So Special
This casserole is everything you want in a comfort dish: creamy, cheesy, and incredibly satisfying. It’s a breeze to make, especially if you take a shortcut with rotisserie chicken. The real magic happens in the oven, where the cheese sauce transforms into a mellow, addicting blanket of flavor that wraps around every bite of macaroni and chicken.
Trust me, you’ll want to double the recipe and stash an extra casserole in the freezer for those busy weeknights when you need a quick, homemade meal.
Why You’ll Love It
This casserole is perfect for those chilly nights when you need something warm and filling. The creamy cheese sauce, tender chicken, and perfectly cooked macaroni create a symphony of flavors and textures. Plus, it’s incredibly versatile. You can customize it with different veggies or even swap out the chicken for turkey or ham.
Quick Tips
Easy to freeze: double the recipe! Make one casserole to enjoy now and another to freeze for later. On busy weeknights, you’ll thank yourself for having a homemade meal ready to go.
Don’t bake it from frozen: I don’t recommend cooking it directly from frozen. You’ll want to put it in the fridge the night before to thaw or leave it on the counter to defrost before putting it in your oven to bake.
Mix it up with add-ins: Want to sneak in some additional nutrition? Add your favorite vegetables to the mix before pouring it into your baking dish. Broccoli would be a great addition to this casserole!
Trust the recipe for your first attempt: I’ve tried to make this recipe with miscellaneous cheeses leftover in my fridge, but the result was not the same. I recommend buying the exact cheeses in this recipe when you cook it for the first time. Then you can tweak away! But the combination of velveeta and monterey jack cheese somehow works beautifully.
Choose the original orange velveeta: For those who know me, this ingredient might surprise you. I typically shy away from anything over processed, however, this recipe and cheese grits are my two consistent exceptions. The way the velveeta melts and mellows during the baking cycle is almost impossible to recreate with a different cheese. You could make your own velveeta at home and use that instead to cut out unnecessary ingredients.
Final Thoughts
This Macaroni and Chicken Casserole isn’t just a meal; it’s a nostalgic trip back to my childhood. Every bite brings back memories of birthday celebrations and family gatherings. I hope this recipe brings as much joy to your table as it has to mine.
Happy cooking, and don’t forget to share your experiences or any fun twists you put on the recipe!
Baked Macaroni and Chicken Casserole
Equipment
- 1 casserole dish
- 1 Large Sauce Pan
- 1 pot
Ingredients
- 1 tbsp butter
- 1/8 cup all purpose flour
- 1 cup half and half cream
- 1 cup chicken broth or stock
- 8 oz velveeta brick cut into cubes
- 1/2 cup monterey jack cheese hand shredded
- 1/2 box elbow macaroni pasta cooked to package instructions
- 1 1/2 cups rotisserie chicken roughly cut
- 1 pinch salt
- 1 pinch pepper
Instructions
- Bring a pot of salted water to a boil. Cook the macaroni pasta al dente according to package instructions, drain and set aside.
- While your pasta is cooking, preheat your oven to 350 degrees.
- In a large saucepan, melt butter until bubbly. Stir in flour until combined and cook for 1-2 minutes. It should smell nutty at the end of the 2 minutes.
- On medium heat, add cream and chicken broth to the roux (butter & flour mixture) and whisk until smooth. Cook, stirring frequently, until thickened and bubbly.
- Once thickened, cook for 2 more minutes and reduce the heat to low/simmer. Add the Velveeta cheese first. Once it's fully melted and combined, add in the monterey jack cheese and stir until melted.
- Fold in your chicken and add salt and pepper to taste. You can also add some garlic powder if you'd like! If the sauce is too thick for your preference, add 1/8 cup of chicken broth to thin it out.
- Once you've seasoned your sauce, add your macaroni pasta and stir to combine. Pour the entire mixture into a greased casserole dish.
- Bake for 30 minutes and enjoy!
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