Chicken macaroni casserole







Cook Time

20-25 Min


  • 225g/8oz macaroni
  • 200g/7oz cooked chicken, cubed
  • 275g/10oz canned condensed mushroom soup
  • 125ml/4fl oz milk
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 175g/6oz Cheddar cheese, grated
  • Preheat the oven to 200°C/ 400°F/Gas mark 6.
  • Cook the macaroni in salted boiling water until al dente, then rinse and drain.
  • Combine the macaroni with the remaining ingredients, reserving enough cheese to sprinkle over the top. Put in a casserole dish, cover and bake for about 20 minutes. Serve hot.

Points to remember

  • Cook chicken thoroughly to ensure it reaches a safe internal temperature.
  • Use separate cutting boards for raw chicken and other ingredients to prevent cross-contamination.
  • Boil macaroni according to package instructions, and drain it well.
  • Wash hands and utensils after handling raw chicken to prevent the spread of bacteria.
  • Be cautious when handling hot dishes or pans; use oven mitts or gloves.


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