Chicken Macaroni Casserole

    (364)
    50 minutes

    This is a bit like tuna noodle casserole, but with tinned chicken instead of fish, and lots of cheese.


    351 people made this

    Ingredients
    Serves: 6 

    • 2 cups (210g) macaroni
    • 300g tinned chunk chicken
    • 2 cups (220g) grated Cheddar cheese
    • 2 cups (500ml) milk
    • 2 tins condensed cream of chicken soup
    • 100g sliced mushrooms
    • 1/4 cup chopped onion

    Directions
    Preparation:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and transfer mixture to a 20x30cm baking dish.
    3. Bake at 180 degrees C for about 45 minutes, or until bubbly and golden brown.

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    Reviews and Ratings
    Global Ratings:
    (364)

    Reviews in English (304)

    by
    324

    I was hesitant about trying this recipe, after reading prior reviews that said the noodles didn't completely cook. I went ahead and made it exactly according to the recipe instructions and boy was it good!! Dee-lish! There were a few noodles that turned out to be a little crunchy when it was done, but this did not detract from the casserole. The few noodles still crunchy after baking had been located on top of the casserole, where they didn't get as much moisture from the liquid ingredients as the rest did. Stirring one time halfway through cooking will solve that; that is the only change I will make to the recipe when I make it next time. The flavor was really delicious and it's very easy to prepare. Glad I tried it!  -  17 May 2002  (Review from Allrecipes USA and Canada)

    by
    157

    This recipe was one of the quickest and most delicious i found on the web. It was VERY easy to whip together. I did change it a little. I added cream of mushroom soup for one of the cans of cream of chicken soup and omitted the mushrooms because that's what I had in my cupboard. I also covered the casserole with tin foil for alotted 45 minutes and then removed it for an extra ten minutes. This helped the noodles cook. I also topped it for the last ten minutes with French Fried Onions. It was delicious!!! I will definitely cook this one again.  -  04 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    130

    This was fantastic! I was very skeptical after reading that the noodles didn't cook all the way through in several reviews. My 2-1/2-year-old helped me assemble this and actually ate it, which is saying something for my picky little girl. My husband, who has a hard time trying "new" things, was very surprised and actually ate seconds. He said it was "very good." I did substitute one can of cream of chicken soup for cream of mushroom soup. I also added some salt and pepper to the mixture before baking. I baked mine for 65 minutes with stirring once after 25 minutes. I covered it with aluminum foil for the first 45 minutes, then topped it with a layer of french fried onions. It was delicious. The noodles were perfect. The casserole was not runny! I will make this again and again. Thank you Sandy!  -  17 Jan 2007  (Review from Allrecipes USA and Canada)

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