Pin It My neighbor brought this to a potluck three summers ago, and I scraped the dish clean before asking for the recipe. The combination of tender chicken, creamy sauce, and those little pops of hard-boiled egg felt like a hug in casserole form. I've been making it ever since, tweaking it just enough to call it my own. It's become my go-to when I need something that feeds a crowd without keeping me chained to the stove. The smell alone makes everyone wander into the kitchen asking when dinner's ready.
I made this for my sister when she came home from the hospital with her newborn, and she cried happy tears over a casserole. She said it reminded her of something our grandmother used to make, even though Grandma never made anything quite like this. Sometimes food just hits you that way. I left her with half the pan and still got texts about it three days later.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Elbow macaroni: Cook it just until al dente because it'll soften more in the oven, and mushy pasta ruins the whole thing.
- Cooked chicken breast: Rotisserie chicken is your best friend here, save the time and use the flavorful dark meat too if you want.
- Red bell pepper: The sweetness balances the richness of the cheese sauce, and the color makes the whole dish look alive.
- Yellow onion and celery: These build the base flavor, don't skip the celery or you'll miss that subtle crunch.
- Frozen peas: Thaw them first so they don't water down the sauce, and they add little bursts of sweetness throughout.
- Hard-boiled eggs: Chop them into bite-sized pieces, they melt into the sauce and add a creamy texture you didn't know you needed.
- Unsalted butter and flour: This is your roux, whisk it well or you'll end up with lumps that no amount of stirring will fix.
- Whole milk and chicken broth: The milk makes it creamy, the broth keeps it from being too heavy, use low-sodium broth or it'll taste like a salt lick.
- Sharp cheddar and Monterey Jack: Sharp cheddar gives it tang, Monterey Jack makes it melt like a dream, shred your own cheese because pre-shredded doesn't melt the same.
- Paprika and garlic powder: Just enough to add warmth without overpowering the dish, don't go heavy-handed.
- Crushed buttery crackers or panko: Toss them in melted butter before sprinkling on top, that's what makes them golden and irresistible.
- Fresh parsley: Optional but it makes the dish look like you tried, plus it adds a little freshness at the end.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep your oven and dish:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish so nothing sticks. This step seems obvious, but I've forgotten it more times than I'd like to admit.
- Cook the pasta:
- Boil the macaroni in salted water until just al dente, then drain it well. You want it firm because it'll keep cooking in the oven, and nobody likes mushy noodles.
- Sauté the vegetables:
- Melt 4 tablespoons of butter in a large skillet, then cook the onion, bell pepper, and celery until they soften and smell amazing. Stir in the peas for just a minute, then move everything to a big mixing bowl.
- Make the cheese sauce:
- In the same skillet, whisk the flour into the remaining butter for about a minute, then slowly add the milk and chicken broth while whisking constantly. Let it thicken for 3 to 4 minutes, then remove from heat and stir in the cheddar and Monterey Jack until it's smooth and glossy.
- Season the sauce:
- Add the salt, pepper, paprika, and garlic powder to the sauce and taste it. Adjust if you need to, this is your chance to make it perfect.
- Combine everything:
- Toss the cooked macaroni, chicken, chopped eggs, and sautéed vegetables in the mixing bowl, then pour the cheese sauce over the top and gently fold it all together. Be gentle so the eggs don't turn to mush.
- Assemble the casserole:
- Spread the mixture evenly into your prepared baking dish and sprinkle the remaining half cup of cheddar on top. This layer gets bubbly and golden, so don't skip it.
- Add the topping:
- Toss the crushed crackers or panko with the melted butter, then scatter it over the cheese in an even layer. This is what gives you that crunchy, buttery top everyone fights over.
- Bake and rest:
- Bake for 25 to 30 minutes until the top is golden and the edges are bubbling. Let it cool for 5 minutes before serving so you don't burn your tongue like I always do.
Pin It My friend who swore she didn't like casseroles ate two servings of this and asked if I'd teach her how to make it. We spent a Saturday afternoon in my kitchen, and she left with a full pan and a new appreciation for comfort food. Now she makes it for her family every other week, and I get photos every time.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Your Own
If you want a little heat, toss in a pinch of cayenne or some diced jalapeños with the vegetables. I've also swapped the Monterey Jack for smoked Gouda when I'm feeling fancy, and it adds this deep, smoky flavor that makes people ask what your secret is. You can even use leftover turkey instead of chicken after the holidays.
Storage and Reheating
This keeps in the fridge for up to four days in an airtight container, and it reheats like a dream in the oven at 325°F for about 20 minutes. I don't recommend the microwave because the topping gets soggy, but if you're in a rush, it still tastes good. You can also freeze individual portions for up to three months, just thaw overnight in the fridge before reheating.
What to Serve With It
A crisp green salad with a tangy vinaigrette cuts through the richness beautifully, and a pitcher of iced tea feels right at home next to this dish. I've also served it with roasted green beans or a simple slaw when I want something crunchy on the side. It's hearty enough to stand alone, but the extras make it feel like a real meal.
- Serve it straight from the baking dish for a casual family dinner
- Garnish with fresh parsley to make it look like you put in extra effort
- Pair it with cornbread if you want to go full Southern comfort
Pin It This casserole has earned a permanent spot in my dinner rotation, and I hope it does the same for you. There's something about a dish that brings people together around the table, asking for seconds and sharing stories.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, rotisserie chicken works well and speeds up preparation while maintaining great flavor.
- → What can I substitute for Monterey Jack cheese?
Colby or Gouda cheeses make excellent substitutes and blend nicely in the sauce.
- → How can I add some spice to this dish?
Adding a pinch of cayenne pepper or diced jalapeños gives a subtle spicy kick.
- → Is it necessary to use hard-boiled eggs in the dish?
The chopped hard-boiled eggs enhance richness and texture but can be omitted if preferred.
- → What is the best way to achieve a crispy topping?
Toss crushed buttery crackers or panko breadcrumbs with melted butter before sprinkling evenly on top for a golden crust.
