Wednesday, July 13, 2011

Creamy Macaroni and Cheese With Chicken

We love macaroni and cheese at our house. We were excited to find another homemade recipe that makes me feel like my family is getting a little more nutrition than Kraft provides. I halfed the recipe and cooked it in an 8"x8" baking pan and it was perfect for the 3 of us.

1 lb cooked and seasoned chicken (how I did mine below)
2 10 3/4 oz cans Cheddar Cheese Soup
1 c. sour cream
16 oz pkg. elbow macaroni (this is about 2 cups of uncooked pasta. I always do overflowing cups)
2 c. shredded Cheddar cheese
12 round buttery crackers, crushed (we used Club crackers. . .worked awesome!)
2 T. butter, melted

Mix soup and sour cream together until well blended. Toss cooked macaroni and chicken in soup mixture then spread in a buttered 13"x9" baking pan. Cover with cheese. Mix crushed crackers with melted butter and sprinkle on top. Bake, uncovered, at 375 degrees for 20 minutes, until bubbly and golden. Serves 8.

Chicken - cut the chicken into bite sized pieces and cook in a skillet. Season to taste with seasoning salt, garlic powder, onion powder, pepper.


  1. Oley wants to know if this is the pepperoni macaroni stuff you made us? He still talks about that to this day. . . that's how good it was!

  2. That was a terrible mistake to try a new kind of pasta when making it for someone else. Nope, as you can see, this one is made in the oven, not in the crock pot. I can post the crock pot one if he really wants. . .

    1. No I do not want that. But we are trying this tonight. I will let you know how it goes.