Ingredients for Aunt Irene's Chicken And Macaroni
- 1.5 lbs cooked boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1 (10.75 ounce) can cream of chicken soup
- 1 (8 ounce) package macaroni
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 1/4 cup milk
- 1/2 cup chopped celery
- 1/4 cup chopped onion
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How to Make Aunt Irene's Chicken And Macaroni
- Cook 1.5 lbs boneless, skinless chicken breasts. (This takes about 30 minutes if cooking from raw or can be done with pre-cooked chicken, reducing prep time to 20 minutes).
- While chicken cooks, prepare the macaroni and cheese base according to your favorite recipe. (or use one box of your favorite prepared macaroni and cheese mix.)
- Dice the cooked chicken into bite-sized pieces.
- In a large bowl, combine the cooked macaroni and cheese, chicken, 1/2 cup chopped celery, 1/4 cup chopped onion, 1 tablespoon celery seed (or more to taste!), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour mixture into a greased 9x13 inch baking dish. Cover and refrigerate overnight.
- The next day, preheat oven to 350°F (175°C).
- Uncover the casserole and bake for 1 hour and 15 minutes.
- Stir gently and bake for another 5-10 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
11g
Fat
64g
Carbs
11g
