Chicken & Mushroom Macaroni

    Recipe Picture:Chicken & Mushroom Macaroni
    1

    Chicken & Mushroom Macaroni

    (106)
    1hour15min


    102 people made this

    A tasty, chicken macaroni dish, with the added flavours of mushrooms and cheese. Serve with a green salad. This will certainly be a family favourite in no time!

    Ingredients
    Serves: 6 

    • 2 cups (210g) macaroni
    • 2 cups (280g) cooked chicken, diced
    • 2 cups (225g) cheddar cheese, grated
    • 1 tin (315g) condensed cream of chicken soup
    • 1 cup (235ml) milk
    • 1 tin (140g) sliced mushrooms

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Bring a large saucepan of lightly salted water to a boil. Add macaroni and cook for 8 minutes or until al dente; drain.
    2. Preheat oven to 180 degrees C.
    3. In a large bowl combine cooked macaroni, chicken, cheddar cheese, soup, milk and mushrooms. Place mixture in a 20x30cm baking dish.
    4. Bake uncovered in preheated oven for 50 to 60 minutes; serve.
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    Reviews and Ratings
    Global Ratings:
    (106)

    Reviews in English (87)

    by
    42

    I made this for my husband and a friend and they really enjoyed it. I cooked the chicken with onions in olive oil, added extra milk as well as several spices (garlic salt and powder, onion powder, red pepper flakes, salt and pepper). I sprinkled parmesan cheese and Italian breadcrumbs on top. Very good!  -  29 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    25

    I am giving this recipe 4 stars rather than 5 simply because, while it is really good as is, I like my doctored-up version better. As with most recipes, I like to give this one my own flare. I use a 7.5 oz. package of macaroni and cheese (Kraft or generic, it doesn't matter)instead of just macaroni. That gives the recipe an even more cheesy taste. Instead of the Cream of Chicken soup and the mushrooms, I use Cream of Mushroom soup. I chop up the onions, but also some celery, and I saute them in a fry pan with about 3 T. butter. Then when they are tender, I add the cooked and cut-up chicken and I fry it all together for a bit, until the chicken has some nice brown to it. Due to the fact that I use the store-bought mac and cheese mix that has the powdered cheese packet, I do add more milk than the recipe calls for (about 1-1/2 cups). At the end of baking, I sprinkle a mixture of butter and saltine cracker crumbs onto the top and bake about another five to ten minutes, until crisp. Whoever "Walter" is, thanks for this yummy recipe! We need to submit a better photo of it for this site--the current one is not a very appetizing presentation. :-)  -  02 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    24

    This is delicious; great comfort food on a windy, rainy night! I boiled my chicken breasts in water with a large, chopped vidalia onion, lots of chopped celery, a couple of bay leaves, seasoning salt, and some cracked pepper until the chicken fell off the bone. Then I cooked the macaroni in the broth until al dente, drained but did not rinse the macaroni, and stirred it up with what was left of the onion and celery that fell into the strainer with the macaroni. Adding this mixture to the chicken and other ingredients added just the right amount of moisture and made the whole dish extra savory. Next time I think that I'll try a little extra cheese and a cracker topping. My husband and son loved this, as did I. This recipe will be made again and again in this house. Thank you so much for sharing it!  -  18 Oct 2006  (Review from Allrecipes USA and Canada)

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