This Cheesy Baked Chicken Macaroni recipe is delicious, easy, and makes GREAT leftovers! I can’t wait for you to try it for dinner!
This scrumptious chicken noodle casserole recipe was submitted by a reader named Raymonde S. in Quebec, Canada. Ray created this easy, delicious casserole herself, and I absolutely love it! I’m so thankful that she allowed me to share it with all of you.
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I only made a couple small changes to Ray’s original recipe to use ingredients I had on hand. I substituted yellow mustard for dry mustard and dried herbs for fresh. I also added in diced celery since I had some in the fridge.
You could add in extra vegetables to this dish if you wanted to make it a one-pot meal. I served it with a side salad, and the whole family enjoyed every bite! This recipe makes a lot of food, so we had plenty of leftovers for lunches. It heats up really well, and I was sad when the last bite was gone. I can’t wait to make it again!
This chicken noodle bake is a cozy dinner for a cold night, but I wouldn’t know anything about cold weather now that I’m a Texan! It is still in the 90s here in September, but I love it so much here that I don’t mind. We’ve been in Austin for over a month now, and I’m enjoying every minute!
We are in North Austin, and I have the suburban life I’ve wanted for a long time. I know my husband misses the bustle and conveniences of city life, but I am so happy being in a quieter place. Every time I drive anywhere and see all the open space, trees, and gorgeous blue skies, I’m thankful that we moved here.
I hear it will get cold in Texas for a month or two in winter, so I’ll definitely be making this cozy chicken macaroni then. It’s worth turning on the oven for even in summer though. I can’t wait for you to try it!
This is my favorite kind of pot for this recipe:
Cheesy Baked Chicken Macaroni
This chicken macaroni is one of my favorite baked pasta dishes. I know you’ll love it too!
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 12 ounces uncooked macaroni
- 2 tablespoons butter
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1/2 yellow onion diced
- 1/2 green bell pepper diced
- 4 ribs celery diced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 10 ounces cream of mushroom soup
- 10 ounces cream of chicken soup
- 8 ounces tomato sauce
- 1 teaspoon yellow mustard
- 8 ounces shredded cheddar cheese
Instructions
- Cook and drain macaroni according to pasta directions. (Do this first, and you can do your chopping while it cooks.)
- Preheat oven to 375 degrees F.
- In a deep skillet or dutch oven, melt butter over medium-high heat. Add chicken, onion, bell pepper, celery, Italian seasoning, salt, and pepper. Saute until vegetables are tender and chicken is cooked through.
- Stir in soups, tomato sauce, mustard.
- Stir in pasta and about 2/3 of the cheese.
- If your cooking pot is oven safe, you can cover it with the lid or foil and bake. If not, spray a 9 x 13″ baking dish with cooking spray, and transfer your chicken macaroni to that pan. Cover the baking dish with foil.
- Bake for 40 minutes. Remove cover, and spread remaining cheese over the top. Bake an additional 5-10 minutes until cheese is melted and lightly brown
Notes
- You can use any combination you like of cream of mushroom, celery, and chicken soups.
- Unless you choose low-sodium soups, you may not need any additional salt.
- To make this gluten free, simply choose gluten-free pasta and look for Pacific brand cream soups.
- Prep Time: 15
- Cook Time: 45
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