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Macaroni and Chicken Casserole Recipe With Mushrooms

User Rating 5 Star Rating (1 Review)


Macaroni and Chicken Casserole With Mushrooms
Photo and Recipe : Diana Rattray
This one-dish meal is made with cooked chicken, fresh mushrooms, and shredded cheese. It's a delicious pasta casserole, perfect for any family meal.

Yield: Serves 4 to 6


  • 8 ounces elbow macaroni
  • 4 1/2 tablespoons butter, divided
  • 8 ounces sliced fresh mushrooms
  • 2 tablespoons flour
  • 2 1/4 cups milk
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 cups shredded mild Cheddar or Cheddar Jack combination, divided
  • 2 cups diced cooked chicken
  • 1 cup frozen peas, cooked
  • 1 tablespoon fresh chopped parsley
  • 1 cup bread crumbs, soft


Cook macaroni following package directions; drain in a colander and rinse under hot running water. Heat oven to 350°.

Grease a 2 1/2- to 3-quart baking dish.

In a large saucepan, melt 1 tablespoon of butter. Add mushrooms and cook, stirring, until mushrooms are browned. Remove mushrooms to a plate.

Add 2 tablespoons of butter to the same pan and heat over medium heat. Stir in the flour until smooth then gradually stir in the milk. Add pepper and salt; cook, stirring, until thickened. Add the mushrooms back to the sauce along with 1 1/2 cups of shredded cheese. Stir in the parsley, chicken, peas, and drained macaroni. Stir to blend. Spoon the macaroni mixture into a 2 1/2 quart baking dish. Top with the remaining 1/2 cup of shredded cheese.

Melt the remaining 1 1/2 tablespoons of butter and toss with the breadcrumbs. Sprinkle the buttery bread crumbs over the top of the casserole. Bake for 25 minutes, until browned and bubbly.

Serves 4 to 6.

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User Reviews

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 5 out of 5
Pregnant comfort food...:), Member muoshoo

I love this recipe it was sooooo good. I added artichoke and spinach to the mushrooms and sauteed them together...what a wonderful compliment. This was gone by the next day. Thanks for sharing!

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