Pin It My neighbor showed up one rainy Tuesday with a foil-covered dish still warm from her oven, and the smell alone made me forget I'd planned leftovers. She called it her mama's chicken macaroni, the kind you make when you need to feed a crowd without fuss. I ate two helpings standing at the counter, then asked for the recipe before she even left. That week, I made it three times, tweaking the peppers and the cracker topping until it felt like mine too.
I brought this to a potluck once, still bubbling in the dish, and watched it disappear before the fried chicken did. Someone asked if it was my grandma's recipe, and I didn't have the heart to say I'd only learned it a month ago. It just has that feeling, like it's been around longer than it has, like it belongs on a Sunday table with sweet tea sweating in mason jars.
Ingredients
- Elbow macaroni: I cook mine one minute less than the box says because it finishes in the oven, and nobody wants mush.
- Cooked chicken breast: Rotisserie chicken is my secret shortcut, the kind that makes this a weeknight miracle instead of a weekend project.
- Red bell pepper: It adds sweetness and a pop of color that makes the whole dish look like you tried harder than you did.
- Yellow onion and celery: These two together smell like the start of something good, the base of every Southern dish my friend ever taught me.
- Frozen peas: Thawed peas keep their bright green without any extra work, and they burst when you bite into them.
- Hard-boiled eggs: Chopped up, they melt into the sauce and make everything richer without saying a word.
- Butter and flour: This is how you build a roux without calling it that, just whisking until it smells nutty and turns golden.
- Whole milk and chicken broth: Together they make a sauce that coats your spoon and tastes like comfort, not like something from a can.
- Sharp cheddar and Monterey Jack: Sharp cheddar gives the punch, Monterey Jack makes it creamy, and together they melt into something you want to eat with a spoon.
- Paprika and garlic powder: Just enough to wake up the sauce without making it busy or complicated.
- Crushed crackers or panko: Tossed with melted butter, they turn into a golden, crunchy hat that crackles under your fork.
Instructions
- Get the oven ready:
- Turn it to 350°F and grease your baking dish so nothing sticks later when you're too hungry to care. I use butter for this because it makes the edges taste better.
- Boil the macaroni:
- Cook it in salty water until it's just shy of done, then drain it fast so it doesn't keep cooking in the colander. It'll finish in the oven, soft but not sad.
- Sauté the vegetables:
- Melt butter in your skillet and add the onion, bell pepper, and celery, stirring until they soften and smell sweet. Toss in the peas at the end, just long enough to warm them, then scrape everything into a big bowl.
- Make the sauce:
- Sprinkle flour into the same skillet with a little more butter and whisk it around for a minute until it smells toasty. Pour in the milk and broth slowly, whisking the whole time so no lumps sneak in, and cook until it thickens enough to coat the back of your spoon.
- Melt in the cheese:
- Pull the skillet off the heat and stir in the cheddar and Monterey Jack until they disappear into the sauce. Add your salt, pepper, paprika, and garlic powder, tasting as you go because every stove is different.
- Combine everything:
- Add the macaroni, chicken, chopped eggs, and vegetables to the bowl, then pour that silky cheese sauce over the top and fold it all together gently. You want every piece coated, but you don't want to mash the eggs.
- Assemble the casserole:
- Spread the mixture into your greased dish and sprinkle the rest of the cheddar on top in an even layer. It'll melt and bubble and turn golden, so don't skip this part.
- Add the topping:
- Toss your crushed crackers or panko with melted butter until they're all glossy, then scatter them over the cheese. They'll crisp up in the oven and give you something to crunch into.
- Bake until bubbly:
- Slide the dish into the oven for 25 to 30 minutes, until the edges are bubbling and the top is golden brown. Let it sit for five minutes before you serve it, or you'll burn your tongue like I always do.
Pin It 
The first time I made this for my brother, he scraped the dish clean and asked if there was more in the kitchen. There wasn't, but I made it again the next week just to see him do it twice. That's when I knew it wasn't just a recipe anymore, it was the thing I'd bring when I wanted people to feel like they mattered.
How to Store and Reheat
I scoop leftovers into a glass container and keep them in the fridge for up to four days, though they rarely last that long. Reheat single servings in the microwave with a damp paper towel on top to keep them from drying out, or warm the whole dish covered with foil in a 300°F oven until it's heated through. The topping won't be as crispy the second time, but the flavor deepens overnight in a way that makes me look forward to lunch.
Ways to Make It Your Own
If you like heat, stir in a pinch of cayenne or scatter diced jalapeños into the vegetables before you sauté them. Swap the Monterey Jack for Gouda if you want something smoky, or use Colby if that's what's in your fridge. I've added crumbled bacon on top before baking, and nobody complained about that either.
What to Serve Alongside
This is rich enough to be the main event, so I keep the sides simple and bright. A crisp green salad with a sharp vinaigrette cuts through the creaminess, and cornbread or biscuits are perfect for soaking up any sauce left on your plate. Pour cold sweet tea or lemonade, and you've got a meal that feels like summer even in the middle of winter.
- Tossed salad with lemon dressing
- Buttered cornbread or drop biscuits
- Iced tea or lemonade with mint
Pin It This is the kind of dish that makes your kitchen smell like someone's been cooking all day, even when you haven't. Keep it in your back pocket for potlucks, busy Tuesdays, or whenever you need to feed people something that tastes like care.
Recipe Questions & Answers
- → What pasta works best for this dish?
Elbow macaroni is ideal due to its size and shape, which holds the creamy sauce well and blends perfectly with the chicken and vegetables.
- → Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken is a convenient option that adds tender, flavorful meat without extra preparation time.
- → How can I add a spicy twist to the bake?
Add a pinch of cayenne pepper or diced jalapeños to the sauce or sautéed vegetables for a subtle kick that enhances the flavors.
- → What cheese substitutions are recommended?
Monterey Jack can be replaced with Colby or Gouda to adjust the flavor profile while maintaining the creamy texture.
- → How do I achieve a crunchy topping?
Mix crushed buttery crackers or panko breadcrumbs with melted butter before sprinkling on top; this browns nicely during baking for a crisp finish.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the casserole and refrigerate it before baking. Add a few extra minutes to the baking time if baking directly from cold.