Macaroni and Chicken Casserole With Mushrooms

Macaroni and chicken casserole with cheese
Diana Rattray
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
712 Calories
40g Fat
45g Carbs
43g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 712
% Daily Value*
Total Fat 40g 51%
Saturated Fat 19g 97%
Cholesterol 143mg 48%
Sodium 806mg 35%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 20%
Protein 43g
Calcium 494mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This one-dish macaroni and chicken casserole is a snap to fix with cooked chicken, fresh mushrooms, and shredded cheese. It's a delicious pasta casserole, perfect for any family meal.

Feel free to vary the vegetables. One reader commented that she sauteed spinach and artichokes with the mushrooms with excellent results. Or substitute steamed green beans or a mixed vegetable combination for the peas.


  • 8 ounces elbow macaroni
  • 4 1/2 tablespoons butter, divided
  • 8 ounces sliced fresh mushrooms
  • 2 tablespoons all-purpose 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, steamed following package directions
  • 1 tablespoon fresh chopped parsley
  • 1 cup breadcrumbs, soft

Steps to Make It

  1. Gather the ingredients.

  2. Cook macaroni in boiling salted water following package directions; drain in a colander and rinse under hot running water. 

  3. Preheat oven to 350 F/177 C/Gas 4. Grease a 2 1/2- to 3-quart baking dish.

  4. In a large saucepan or saute pan, melt 1 tablespoon of butter. Add mushrooms and cook, stirring, until mushrooms are browned. Remove the mushrooms to a plate and set aside.

  5. Add 2 more tablespoons of butter to the same pan and heat over medium heat. Stir in the flour until smooth. Cook stirring, for 1 minute, and then gradually stir in the milk. Add pepper and salt; cook, stirring, until thickened.

  6. 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.

  7. Spoon the macaroni mixture into a 2 1/2 quart baking dish. Top with the remaining 1/2 cup of shredded cheese.

  8. 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.

  9. Bake for 25 minutes, until the topping is lightly browned and the filling is bubbly around the edges.

  10. Serve and enjoy!