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Potluck Chicken and Macaroni Bake

User Rating 4.5 Star Rating (2 Reviews)


Chicken and Macaroni Bake

Chicken and Macaroni Bake

Diana Rattray
This chicken and macaroni casserole is a great way to use leftover chicken, or try it with leftover turkey. Serve this casserole with crusty bread or biscuits and sliced tomatoes.


  • 5 tablespoons butter
  • 1/2 cup sliced green onions
  • 8 ounces mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 3 cups diced cooked chicken
  • 10 ounces frozen spinach, thawed and well drained (squeeze excess water out)
  • 1 cup milk
  • 2 cups shredded Cheddar cheese, sharp or mild
  • Salt and pepper to taste
  • 8 ounces elbow macaroni, cooked and drained
  • 3/4 cup fresh fine bread crumbs tossed
  • 1 tablespoon melted butter


Lightly butter a 3-quart baking dish. Heat oven to 350°.

Heat butter in a large saucepan over medium-low heat. Add mushrooms and cook, stirring, until mushrooms are tender. Add green onions and ocok for 1 minute longer. Stir in the flour until incorporated and bubbly. Add chicken broth and cook, stirring, until thickened. Stir in the cooked chicken and well drained spinach. Add milk and cheese, then taste and add salt and pepper, as desired. Stir in cooked and drained macaroni. Spoon into the prepared baking dish.

Toss bread crumbs with melted butter and sprinkle over the casserole. Bake for 25 to 30 minutes, until browned and bubbly.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member kenkath

I made this recipe the other night and everyone loved it! It was very flavorful and pretty easy to make. Good for a quick after work dinner idea. The combination of the mushrooms and spinach was great and the sauce wasn't too heavy. It also reheats good in the microwave. Will definetely make again sometime!

16 out of 16 people found this helpful.

See all 2 reviews

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