Save My neighbor Miss Elaine showed up one humid Saturday with a glass dish wrapped in foil and said, Just try it. Inside was this creamy, golden bake studded with chicken and hard-boiled eggs, the kind of thing that tasted like someone actually cared. I ate two helpings standing at the counter. She laughed and scribbled the recipe on the back of a grocery receipt, and Ive been making it ever since.
I made this the night my sister came home from college with three friends she hadnt warned me about. I doubled the recipe, tossed in extra cheese, and baked it in my biggest dish. They cleaned the whole thing out and one of them asked if I had a food blog. I didnt, but I started writing things down after that.
Ingredients
- Elbow macaroni: The ridges catch the sauce and make every forkful creamy. Cook it just shy of tender because itll soften more in the oven.
- Cooked chicken breast: Rotisserie chicken is your best friend here. Shred it with your hands for texture that feels homemade.
- Red bell pepper: It adds sweetness and a pop of color that makes the whole dish look alive.
- Yellow onion: Chop it fine so it melts into the sauce and sweetens as it cooks.
- Celery: Gives a quiet crunch and a hint of earthiness that balances the richness.
- Frozen peas: Thaw them first or theyll water down your sauce. They bring a little spring to every bite.
- Hard-boiled eggs: Chop them rough. They add a velvety texture that makes this feel like a Southern church supper.
- Unsalted butter: The base of your sauce. It should smell nutty and warm as it melts.
- All-purpose flour: Whisked into butter, it thickens the sauce without clumps. Keep stirring.
- Whole milk: Makes the sauce luscious. Dont skip the fat, it matters here.
- Chicken broth: Adds depth and keeps the sauce from feeling too heavy.
- Sharp cheddar cheese: The sharpness cuts through the cream and gives the dish backbone.
- Monterey Jack cheese: Melts like a dream and adds a mild, stretchy richness.
- Kosher salt, black pepper, paprika, garlic powder: Simple seasonings that let the ingredients shine without shouting.
- Crushed buttery crackers: Mixed with melted butter, they bake into a golden, crispy top that everyone fights over.
- Fresh parsley: Optional, but a handful of green makes it look like you tried, even on a weeknight.
Instructions
- Preheat and prep:
- Set your oven to 350°F and grease a 9x13-inch baking dish. This step feels small, but it keeps everything from sticking later.
- Cook the pasta:
- Boil the macaroni in salted water until just al dente, then drain it. It should still have a little bite because itll finish cooking in the oven.
- Sauté the vegetables:
- Melt 4 tablespoons of butter in a large skillet over medium heat, then add the onion, bell pepper, and celery. Let them soften for about 5 minutes, then stir in the peas and cook for another minute. Transfer everything to a big mixing bowl.
- Make the sauce:
- In the same skillet, sprinkle the flour over the remaining butter and whisk for a minute until it smells toasty. Slowly pour in the milk and chicken broth, whisking constantly so no lumps form, and cook until the sauce thickens enough to coat the back of a spoon.
- Melt in the cheese:
- Remove the skillet from the heat and stir in the cheddar and Monterey Jack until theyre completely melted. Season with salt, pepper, paprika, and garlic powder.
- Combine everything:
- Add the cooked macaroni, chicken, chopped eggs, and sautéed vegetables to the mixing bowl. Pour the cheese sauce over the top and fold everything together gently.
- Assemble the casserole:
- Spread the mixture into your prepared baking dish and sprinkle the remaining cheddar cheese on top. It should look generous.
- Add the topping:
- Toss the crushed crackers with melted butter and scatter them evenly over the casserole. This is what turns golden and crunchy.
- Bake and rest:
- Bake for 25 to 30 minutes, until the top is bubbly and golden brown. Let it cool for 5 minutes before serving so it sets up just enough to scoop cleanly.
Save The first time I brought this to a potluck, someone asked if it was my grandmothers recipe. It wasnt, but I said yes anyway because it felt true. Some dishes dont need a long history to feel like home.
How to Use Leftovers
This casserole tastes even better the next day after the flavors have had time to settle into each other. I reheat individual portions in the microwave with a damp paper towel on top to keep the pasta from drying out. Sometimes I add a handful of fresh spinach or arugula on the side to brighten it up. Leftovers keep in the fridge for up to four days, and you can freeze portions in airtight containers for up to three months.
What to Serve Alongside
I usually serve this with a simple green salad dressed in lemon and olive oil, something crisp to cut through the richness. Garlic bread is always a hit, and so is a platter of sliced tomatoes with salt and basil if its summer. For a full Southern spread, add cornbread and sweet tea. It doesnt need much, but it plays well with almost anything.
Common Questions and Tweaks
People always ask if they can make this ahead, and the answer is yes. Assemble the whole thing up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. Add 10 minutes to the bake time if youre putting it in cold. If you want to make it spicier, a pinch of cayenne or some diced jalapeños in the vegetable mix works beautifully. You can also swap the Monterey Jack for Gouda or Colby, depending on what you have.
- Use rotisserie chicken to save time, or leftover turkey works just as well.
- If you dont have crackers, panko breadcrumbs tossed in butter crisp up just as nicely.
- For a lighter version, use half-and-half instead of whole milk, but know the sauce wont be quite as luscious.
Save This is the kind of dish that makes people linger at the table, scraping their plates and asking for seconds. It doesnt need to be fancy to feel like something worth sharing.
Recipe FAQs
- → What type of pasta is best for this dish?
Elbow macaroni works best as it holds the creamy cheese sauce well and bakes evenly in the casserole.
- → Can I use leftover cooked chicken?
Yes, shredded or diced leftover chicken breast adds convenience and blends nicely with the sauce and vegetables.
- → How can I add a spicy twist?
Include a pinch of cayenne pepper or diced jalapeños during the sauce preparation to introduce mild heat.
- → What cheeses are used in the sauce?
Sharp cheddar and Monterey Jack cheeses combine to create a creamy and flavorful cheese sauce.
- → How should I prepare the topping?
Mix crushed buttery crackers or panko breadcrumbs with melted butter for a crispy, golden crust after baking.
- → Can I prepare this dish ahead of time?
Yes, assemble it in advance and refrigerate before baking. Allow extra baking time if baking straight from cold.