Save There's something about a bubbling casserole dish that makes a house feel like home, and this Southern-style chicken macaroni does exactly that. I discovered this recipe on a cool autumn evening when my neighbor dropped by with leftover rotisserie chicken, and we decided to turn it into something warm and comforting rather than letting it sit in the fridge. The combination of tender pasta, shredded chicken, and that golden, crackling top became an instant favorite, and now it's the first thing I think of when I want to feed people without fussing.
I made this for a church potluck last spring, and it was the first dish to disappear, which is rare for anything without bacon on top. Someone actually asked me to make it again for their daughter's graduation party, and that's when I realized this wasn't just comfort food—it was the kind of dish that people remember and ask for by name.
Ingredients
- Elbow macaroni, 12 oz: Stick with regular pasta shapes; tiny ones disappear into the sauce, and chunky ones don't hold it the same way.
- Cooked chicken breast, 2 cups shredded or diced: Rotisserie chicken saves you a step, but homemade always feels a bit more intentional.
- Red bell pepper, 1 large diced: The brightness matters here—yellow or orange work in a pinch, but red gives that classic Southern color.
- Yellow onion, 1 small finely chopped: Finely chop it so the pieces soften completely and become part of the sauce rather than little chunks.
- Celery stalks, 2 diced: This is the quiet backbone that nobody mentions but everybody tastes.
- Frozen peas, 1 cup thawed: Don't skip the thawing step; cold peas will cool down your warm sauce.
- Hard-boiled eggs, 3 large chopped: These are the surprise that makes people pause and ask what they're eating.
- Unsalted butter, 4 tbsp plus 2 tbsp melted: Real butter makes the sauce taste like actual kitchen work, not a box.
- All-purpose flour, 1/4 cup: This thickens the sauce without any lumps if you whisk it right away.
- Whole milk, 2 cups: Don't use skim; the fat matters for creaminess.
- Low-sodium chicken broth, 1 cup: This balances the richness without oversalting everything.
- Sharp cheddar cheese, 1 cup plus 1/2 cup for topping: Sharp is the word here—mild cheddar tastes like nothing.
- Monterey Jack cheese, 1/2 cup: It melts smoothly and adds a mild nuttiness.
- Kosher salt, 1/2 tsp: Taste as you go; casseroles always need a bit more than you think.
- Freshly ground black pepper, 1/2 tsp: Freshly ground tastes livelier than pre-ground.
- Paprika, 1/2 tsp: This adds warmth and a hint of color.
- Garlic powder, 1/4 tsp: Just a whisper—too much overpowers the dish.
- Crushed buttery crackers or panko breadcrumbs, 1/2 cup: Crackers give a more authentic Southern touch than breadcrumbs alone.
- Fresh parsley, 2 tbsp chopped: This is optional but worth it; it brightens the whole thing.
Instructions
- Preheat and prepare:
- Get your oven to 350°F and grease your 9x13-inch baking dish while you're at it. Everything moves faster when you're ready.
- Cook the pasta:
- Boil the macaroni in salted water until it's just barely al dente—it should still have a tiny bit of resistance. It keeps cooking in the oven, so don't cook it all the way.
- Sauté the vegetables:
- Melt the butter in a large skillet and add the onion, red pepper, and celery, letting them soften for 4 to 5 minutes until they're tender but still have a little life to them. Stir in the peas for just a minute, then scoop everything into a mixing bowl.
- Build the sauce:
- Sprinkle flour over the remaining butter in the skillet and whisk it constantly for about a minute—you're looking for a smooth paste. Slowly pour in the milk and broth while whisking steadily so no lumps form, then let it cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
- Add the cheese:
- Pull the skillet off the heat and stir in the cheddar and Monterey Jack until they're completely melted and the sauce is silky smooth. Season with salt, pepper, paprika, and garlic powder, tasting as you go.
- Combine everything:
- Toss the cooked pasta, shredded chicken, chopped hard-boiled eggs, and sautéed vegetables together in that mixing bowl, then pour the sauce over everything and fold gently until it's all coated. Don't overwork it or you'll break up the eggs.
- Assemble the casserole:
- Pour the mixture into your greased baking dish and scatter the remaining cheddar cheese across the top in an even layer.
- Make the topping:
- Toss the crushed crackers with the melted butter until they're evenly coated, then sprinkle them over the cheese in a single layer that covers everything.
- Bake:
- Slide it into the oven for 25 to 30 minutes, until the top is golden and the edges are bubbling slightly. Let it rest for 5 minutes—this helps it hold together when you serve it.
Save My sister brought her toddler over for lunch once, and he actually sat still and ate seconds of this casserole without complaint—a moment of pure, quiet victory in a busy kitchen. That's when I knew this wasn't just easy weeknight food; it was the kind of dish that brings people together without any performance or fuss.
Why This Works as Comfort Food
There's a balance here that feels almost accidental but is actually intentional—the creaminess of the sauce needs the brightness of the red pepper, and those hard-boiled eggs add texture that keeps the whole thing from feeling one-note. The crackers on top give you that crispy contrast against the soft pasta underneath, which is really what separates a good casserole from a forgettable one.
Building Flavor Layers
Paprika and garlic powder might seem like small additions, but they're actually what make this taste Southern rather than generic. I learned this the hard way when I made it once without paprika and it tasted flat, even with good cheese and fresh vegetables—those spices add warmth and depth that remind you of home cooking.
Make It Your Own
The beauty of this dish is how forgiving it is to small adjustments. You can swap in different vegetables, use whatever cheese you have on hand, or add a little heat if that's what you're craving.
- For spice, add a pinch of cayenne or a few diced jalapeños stirred into the sauce.
- If you want to keep it lighter, use half-and-half instead of whole milk and skip the crackers on top.
- Leftover rotisserie chicken, shredded pork, or even turkey works just as well as fresh cooked chicken breast.
Save This casserole is the kind of recipe that deserves a place in your regular rotation—it's easy enough for a quiet Tuesday night, impressive enough for company, and always, always comforting. Make it once and it becomes part of your kitchen language.
Recipe FAQs
- → What type of chicken works best?
Cooked chicken breast, shredded or diced, provides tender, lean protein. Rotisserie chicken can be used for convenience without sacrificing flavor.
- → Can I substitute the cheeses?
Yes, Monterey Jack can be swapped for Colby or Gouda to vary the flavor and richness of the creamy sauce.
- → How do hard-boiled eggs enhance this dish?
Chopped hard-boiled eggs add extra richness, texture, and subtle flavor contrasts within the creamy pasta bake.
- → What is the purpose of the cracker topping?
The crushed buttery crackers mixed with melted butter create a crunchy, golden crust that contrasts with the creamy interior.
- → Can I add heat or spice to this dish?
A pinch of cayenne or diced jalapeños can be added to introduce a spicy kick that complements the creamy, comforting flavors.
- → What sides pair well with this dish?
A crisp green salad and iced tea balance the richness and create a refreshing complement to the hearty main dish.