Walter's Chicken and Mac

Walter's Chicken and Mac

LaDonna 0

"This is a delicious macaroni and cheese dish with chicken. Serve with a green salad."

Ingredients 1 h 15 m {{adjustedServings}} servings 424 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl combine cooked macaroni, chicken, cheddar cheese, soup, milk and mushrooms. Place mixture in a 9x13 inch baking dish.
  4. Bake uncovered in preheated oven for 50 to 60 minutes; serve.
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Mom's Baked Macaroni and Cheese

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Baked Mac and Cheese for One

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Reviews 85

  1. 103 Ratings

Sheri S.

I made this for my husband and a friend and they really enjoyed it. I cooked the chicken with onions in olive oil, added extra milk as well as several spices (garlic salt and powder, onion powder, red pepper flakes, salt and pepper). I sprinkled parmesan cheese and Italian breadcrumbs on top. Very good!

Patsy Shipman Weidenbach

I am giving this recipe 4 stars rather than 5 simply because, while it is really good as is, I like my doctored-up version better. As with most recipes, I like to give this one my own flare. I use a 7.5 oz. package of macaroni and cheese (Kraft or generic, it doesn't matter)instead of just macaroni. That gives the recipe an even more cheesy taste. Instead of the Cream of Chicken soup and the mushrooms, I use Cream of Mushroom soup. I chop up the onions, but also some celery, and I saute them in a fry pan with about 3 T. butter. Then when they are tender, I add the cooked and cut-up chicken and I fry it all together for a bit, until the chicken has some nice brown to it. Due to the fact that I use the store-bought mac and cheese mix that has the powdered cheese packet, I do add more milk than the recipe calls for (about 1-1/2 cups). At the end of baking, I sprinkle a mixture of butter and saltine cracker crumbs onto the top and bake about another five to ten minutes, until crisp. Whoever "Walter" is, thanks for this yummy recipe! We need to submit a better photo of it for this site--the current one is not a very appetizing presentation. :-)


This is delicious; great comfort food on a windy, rainy night! I boiled my chicken breasts in water with a large, chopped vidalia onion, lots of chopped celery, a couple of bay leaves, seasoning salt, and some cracked pepper until the chicken fell off the bone. Then I cooked the macaroni in the broth until al dente, drained but did not rinse the macaroni, and stirred it up with what was left of the onion and celery that fell into the strainer with the macaroni. Adding this mixture to the chicken and other ingredients added just the right amount of moisture and made the whole dish extra savory. Next time I think that I'll try a little extra cheese and a cracker topping. My husband and son loved this, as did I. This recipe will be made again and again in this house. Thank you so much for sharing it!