Chicken Mac and Cheese Recipe
A comforting baked chicken mac and cheese with creamy soup, Monterey Jack, and a crunchy Ritz topping.
Servings: 16 servings
Ingredients
- 6 breasts chicken
- 16 ounces elbow noodles
- 16 ounces Monterey Jack cheese grated
- 21.5 ounces cream of mushroom soup (approximately two 10 3/4 oz cans)
- 2 cups chicken stock or broth
- 1/2 cup onion chopped
- 2 cloves garlic chopped
- 3 tablespoons mayonnaise
- 3/4 cup pimento pepper chopped (large jar)
- 1 sleeve Ritz crackers crushed (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Place the 6 chicken breasts in a large stockpot and cover with water; bring to a simmer over medium heat, then cook, covered, until tender, about 18–22 minutes.
- Use a slotted spoon to remove the chicken to a plate to cool slightly, reserving the cooking liquid in the stockpot.
- Add the elbow noodles to the reserved cooking liquid and cook over medium heat until al dente, about 8–10 minutes, then drain the noodles in a colander, reserving a little of the liquid if desired.
- Chop the cooked chicken into bite-sized pieces.
- In a large mixing bowl, combine the cooked noodles, chopped chicken, grated Monterey Jack cheese, cream of mushroom soup, chicken stock or broth, chopped onion, chopped garlic, mayonnaise, and chopped pimento; stir until well combined.
- Divide the mixture evenly between two 9×13-inch baking dishes and smooth the tops.
- Sprinkle the crushed Ritz crackers evenly over the tops if using.
- Bake in the preheated oven for about 30 minutes, until heated through and the topping is golden.
- Remove from the oven and let rest a few minutes before serving.
Equipment
- Large Stockpot
- Colander
- Large Mixing Bowl
- Measuring Cups and Spoons
- two 9x13 baking dishes
- Slotted Spoon
- Oven
Notes
- Ritz cracker topping is optional.
- You can reserve some cooking liquid to loosen the casserole if needed.
- Use either chicken stock or broth based on preference.