Chicken Macaroni Bake

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Chicken Macaroni Bake

The Cook
4 Servings
9 Ingredients

I got this recipe from a friend in high school. It was lying around in one of my cookbooks so I fixed it one night for my husband. It has quickly become one of his favorites. It is a creamy chicken pasta with a cheese and breadcrumb topping.

4 Servings
9 Ingredients


  • 2 tablespoons Butter
  • ¼ cups dice Onion
  • 10 ½ ounces Cream of Chicken Soup
  • 1 ½ cups cook and dice Chicken, Boneless Breasts
  • ¼ cups Milk
  • 3 ounces Cheddar cheese, shredded, #1
  • 4 ½ cups cook Elbows
  • ⅛ cups Bread Crumbs
  • 1 ounce Cheddar cheese, shredded, #2


  • 1 8x8 Baking Pan


  • Cooking Sprays
  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions


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Make From Frozen Serving Day Directions


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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.


Join the discussion
  1. One of my favorite things from Rock Bottom Brewery is their Chicken Mac & Cheese – I’ll have to try this out cause it sounds very similar!

  2. sounds yummy – I’ll probably add some thawed frozen mixed veggies and make it a one dish meal – gotta love the simplicity and the boys (hubby included) will definitely like it.

  3. How do you make this freezer friendly? Do you make it according to instructions up until the baking–just put it in a baggie? It sounds delicious, like my kids might actually eat it!

    1. Yes, just prepare it up to the making it part. Again the printable February menu has freezing instructions. I haven’t gotten around to adding the freezer steps for some of these early recipes. I will put it on my May “To Do” list.

  4. This sounds really delicious and I think my husband and I would love it. 3 ounces of pasta doesn’t seem like enough though, I might have to adjust that a little.

    1. You are right. I have reviewed this recipe several times and for some reason never caught that. I remember thinking it wasn’t that much pasta when we cooked it for the big day also. It should be 8 ounces of pasta NOT 3. Thank you for pointing that out to me.

  5. I made this last night and it was excellent! I used low sodium cream of chicken to make it more toddler friendly and my 21 mo daughter LOVED it! Thanks!

  6. Have you personally made this as a freezer meal? I would like to make it for the freezer, but I don’t want to make it if it hasn’t been tried before. Thanks!

    1. Oh yes I have made this many times for the freezer. My husband LOVES it. It always turns out well. I have made everything on this site for my freezer with the exception of the May menu items. Please feel free to ask away.

  7. Made this tonight to make sure hubby liked it before doing extra batches for the freezer. I modified it by adding carrots and broccoli and 12 oz of pasta instead of 8.He isn’t usually a casserole guy, but with the extra pasta it wasn’t as “saucy” and he really liked it. Except for boiling the pasta, I made this as a one dish meal too. I just mixed all the ingredients in my super-duper pan and then popped it in the oven.One way I found to make the bread crumb topping easier is to sprinkle the bread crumbs and then spray with spray butter before baking. It saves a step in buttering the breadcrumbs.Thanks for a yummy new recipe.

  8. I made this last night and to my surprise my picky son LOVED it and even said “Mom you need to make that more often”. Thank you so much. I’m hoping to find more recipes like that. Especially now with football starting up. Quick and esay is the way to go.

  9. This was delicious! I think the second casserole (frozen!) was even better! My husband even liked it, and getting him to eat and enjoy chicken is hard to do!

  10. Just made this for dinner tonight. It was delicious. My two adult sons loved it. They agreed that it needed a bit more onion and a little less breadcrumbs.

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