Creamy Chicken & Mac Casserole

An honest pantry casserole that comes together with what most kitchens already have. Cooked, cubed chicken breast gets folded into elbow macaroni that has been cooked in chicken broth instead of plain water. That swap is the small move that lifts the whole dish; pasta cooked in broth absorbs flavor from the inside out, so the casserole tastes like it was simmered for an hour instead of stirred together in ten minutes.

Sour cream and condensed cream of chicken soup form the sauce. The two cans of soup go in without water, which keeps the sauce thick enough to coat the pasta instead of pooling at the bottom of the pan. Cheddar and Monterey Jack over the top melt into a stretchy golden lid.

A low oven at 300°F (150°C) for 45 minutes is the right approach for a casserole built from already-cooked ingredients; you are heating through and melting the cheese, not finishing raw meat.

Kitchen Tips

• Slightly undercook the macaroni so it does not turn mushy after the 45 minute bake; al dente is the target.
• Use leftover rotisserie chicken to cut prep time even further.
• Cover the pan with foil for the first 30 minutes so the cheese melts without browning too dark, then uncover for the last 15.
• Stir in a tablespoon of Dijon mustard or a teaspoon of hot sauce to the sour cream mixture for a sharper edge.

Variations

• Add a cup of frozen peas or broccoli florets before baking for vegetables in the mix.
• Top with buttered panko or crushed Ritz crackers in the last 15 minutes for a crunchy crust.
• Substitute cream of mushroom for one of the cream of chicken cans for an earthier sauce.