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Chicken Macaroni Casserole

My favorite main dish recipe from Mom, this casserole is considered "birthday food" because we often requested it for our birthdays. Hearty and flavorful, it's a real family-pleaser anytime!
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    6-8 servings

Ingredients

  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1-1/2 to 2 cups chicken broth, divided
  • 3/4 pound Velveeta, cubed
  • 2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
  • 3 cups cubed cooked chicken
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Snipped fresh parsley, optional

Directions

  • In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese; stir until melted. Add the macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed.
  • Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired.
Nutrition Facts
1 cup: 452 calories, 24g fat (14g saturated fat), 112mg cholesterol, 1081mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 30g protein.

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