Potluck Chicken and Macaroni Casserole Recipe

Potluck macaroni and cheese with chicken
Diana Rattray
Ratings (11)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
916 Calories
59g Fat
44g Carbs
52g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken and macaroni casserole is a great way to use leftover chicken or try it with leftover turkey.

Serve this dish 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
  • 1 cup fresh fine bread crumbs
  • 2 tablespoons melted butter

Steps to Make It

  1. Heat oven to 350 F.

  2. Lightly butter a 3-quart baking dish.

  3. Heat butter in a large saucepan or Dutch oven over medium-low heat. Add the mushrooms and cook, stirring, until mushrooms are tender. Add green onions and cook for 1 minute longer. Stir in the flour until incorporated and bubbly. Continue cooking, stirring, for 1 more minute.

  4. Add chicken broth to the mushroom mixture and cook, stirring, until thickened. Stir in the cooked chicken and well-drained spinach. Add milk and cheese, and then taste and add salt and pepper, as desired. Stir in cooked and drained macaroni. Spoon into the prepared baking dish.

  5. In a bowl, toss breadcrumbs with the melted butter and sprinkle over the casserole.

  6. Bake for 25 to 30 minutes, until the topping is browned and the casserole is bubbly around the edges.