Cheesy Chicken Macaroni Casserole


  • 1 fully cooked rotisserie chicken, meat removed and cut to bite size pieces
  • 4 tablespoon butter
  • 1/2 cup onion, chopped
  • 2 cans cream of chicken soup (10 3/4 ounces)
  • 1 cup milk
  • 2 cups shredded cheddar cheese, divided
  • 3 1/2 to 4 cups cooked macaroni
  • salt and pepper to taste
  • 1/4 cup Ritz Cracker Crumbs (I use half a row)


Prepare macaroni according to instructions on box/bag.  Be sure not to over cook.

Preheat oven to 350 degrees F.  Prepare a 9x9 baking dish (or comparable size) with non-stick cooking spray.  

In a large skillet, over medium-high heat, melt butter and add onions, cooking until tender.  Next add soup and 1 1/2 cups of cheddar cheese.  Slowly add milk, stirring continuously, until cheese is melted and sauce is well blended. When sauce is ready, add chicken and macaroni and blend well.  Salt and pepper/season to taste. Transfer to baking dish, top with crushed Ritz crackers and bake on middle rack of oven for approximately 25 minutes or until heated through.  When heated through, remove from oven and top with remaining 1/2 cup of cheddar cheese. Place back in oven for a few minutes, long enough for cheese to melt.  Remove and serve warm. This casserole is wonderful with steamed broccoli as a side.  Enjoy!