I put this Chicken Mac and Cheese together on a weeknight when I needed something that would feed a crowd and disappear fast. It’s exactly the kind of meal that earns you gratitude and leftovers — warm, cheesy, and comforting without any fussy steps. I love that it scales: the recipe as written fills two 9×13 pans, which means one for dinner and one to freeze or share.

There are no fancy techniques here. The chicken poaches in the simplest way, the noodles cook until they’re just tender, and the mix of cream of mushroom soup, Monterey Jack, mayo, and pimentos gives the casserole a creamy, slightly tangy profile. A crushed Ritz cracker topping adds that golden, nostalgic crunch if you choose to use it.

Below you’ll find everything you need: a clear ingredients list using the original quantities, step-by-step directions exactly as written, tools, troubleshooting tips, storage guidance, and quick ideas to adapt this across the seasons. If you want to make it tonight, there’s a short timeline at the end to get you started.

The Essentials

What you get with this dish is generous, familiar comfort: shredded chicken folded into elbow macaroni, lots of melty Monterey Jack, and a creamy sauce held together by canned mushroom soup and a bit of mayo. It travels well to potlucks and freezes cleanly, which makes it perfect for busy households.

Plan for about 20 minutes to cook the chicken and another 8–10 minutes for the noodles, then about 30 minutes in the oven. If you’re short on time, assemble ahead and freeze — instructions for that are included in the step-by-step directions.

Ingredients

6 chicken breasts — main protein; poaches quickly and shreds easily.
16 ounces elbow noodles — classic macaroni texture; cook to al dente so the bake doesn’t become mushy.
16 ounces Monterey Jack cheese, grated — melty, mild cheese that gives a smooth finish.
21.5 ounces cream of mushroom soup (2 10 3/4 oz cans) — provides the creamy base and mushroom flavor.
2 cups chicken stock or broth — thins the mixture to the right saucy consistency.
1/2 cup onion, chopped — adds savory aromatics; sauté briefly if you prefer mellowed flavor.
2 cloves garlic, chopped — fresh garlic brightens the filling; don’t overcook raw.
3 tablespoons mayonnaise — adds richness and helps the sauce bind.
3/4 cup pimento pepper, chopped (large jar) — brings color and a mild tang.
1 sleeve Ritz crackers, crushed (optional) — for a buttery, crisp topping; optional but lovely.

Step-by-Step: Chicken Mac and Cheese Recipe

Preheat oven to 350°F (175°C).
Place the 6 chicken breasts in a large stockpot and add enough water to cover the chicken. Bring to a simmer over medium heat and cook, covered, until the chicken is cooked through and tender, about 20 minutes. Remove the chicken with a slotted spoon and set aside to cool.
While the chicken cools, cook the 16 ounces elbow noodles in a large pot of boiling water until al dente, about 8–10 minutes. Drain the noodles and set aside.
When the chicken is cool enough to handle, chop or shred it into bite-sized pieces.
In a large mixing bowl, combine the cooked noodles, chopped chicken, 21.5 ounces cream of mushroom soup (both cans), 2 cups chicken stock or broth, 16 ounces grated Monterey Jack cheese, 1/2 cup chopped onion, 2 cloves chopped garlic, 3 tablespoons mayonnaise, and 3/4 cup chopped pimento peppers. Stir until everything is evenly mixed.
Divide the mixture evenly and pour into two 9×13-inch casserole pans.
If using, crush 1 sleeve Ritz crackers and sprinkle the crushed crackers evenly over the top of each casserole.
Place the casseroles in the preheated oven and bake at 350°F for 30 minutes, until the filling is hot and bubbly and the cracker topping (if used) is golden.
Remove from the oven and let rest a few minutes before serving.
To freeze: assemble the casserole(s) fully through step 6 (you may choose to skip the cracker topping before freezing). Wrap tightly with aluminum foil and freeze. To bake, thaw in the refrigerator overnight and then bake as directed in steps 7–8. If baking from frozen, place the foil-covered casserole in the oven while it preheats and add about 10–20 minutes to the baking time to ensure it is heated through.

Why You’ll Love This Recipe

Feeds a crowd: two 9×13 pans means dinner and an extra pan for friends or the freezer.
Comfort food made simple: familiar flavors, no complicated technique.
Flexible: use leftover roasted or rotisserie chicken if you’d like, and skip the cracker topping if you prefer a softer finish.
Freezer-friendly: assemble ahead and bake later, which makes weeknight dinner a breeze.
Kid-friendly and adaptable: mild cheese and soft pasta make this approachable for picky eaters.

International Equivalents

This casserole sits on the same comfort-food shelf as the American mac-and-cheese family, and you’ll find similar dishes worldwide that combine starch, protein, and creamy sauce. Think British cheese-and-meat bakes, Scandinavian gratins that pair shredded meat with a creamy sauce and breadcrumbs, or a French-style gratin where béchamel and cheese bind noodles and protein. The key elements — tender protein, pasta, a binding creamy sauce, and a crunchy or cheesy finish — appear in many cuisines with regional seasonings.

Prep & Cook Tools

Large stockpot — for poaching the chicken.
Large pot for boiling pasta.
Colander — for draining noodles.
Large mixing bowl — to combine the filling.
Measuring cups and spoons — to keep proportions consistent.
Two 9×13-inch casserole pans — the recipe fills two pans evenly.
Slotted spoon — to remove chicken from the poaching liquid.
Oven mitts and aluminum foil — for safe handling and covering if freezing.

Pitfalls & How to Prevent Them

Overcooked noodles: drain when al dente (8–10 minutes) so they hold shape during baking.
Dry chicken: poach gently and do not boil aggressively; remove promptly and shred while still slightly warm for the best texture.
Soggy bake: if your casserole seems watery, press the mixture into the pan and bake uncovered until it sets. Using the recommended 2 cups of stock yields a saucy, not soupy, filling.
Topping burns while baking: if you use the Ritz topping and it browns too quickly, tent lightly with foil halfway through the bake.
Uneven heating from frozen: thaw in the refrigerator overnight when possible; if baking from frozen, add the recommended extra 10–20 minutes and check the center for bubbling to ensure it’s hot through.

Spring–Summer–Fall–Winter Ideas

Spring: Brighten the mix with a handful of blanched peas or chopped fresh chives stirred in right before baking.

Summer: Fold in fresh roasted red peppers or swap pimentos for a jar of roasted peppers for a slightly smoky note. Serve with a crisp green salad and lemon vinaigrette.

Fall: Stir in a cup of cooked sweet corn or swap half the Monterey Jack for a sharper cheddar to deepen the flavor as temperatures drop.

Winter: Add a teaspoon of smoked paprika or a pinch of cayenne for warmth. Serve alongside roasted root vegetables for extra heartiness.

Behind the Recipe

This version of chicken mac and cheese has roots in classic American casseroles that combine convenience with crowd-pleasing flavor. Using canned soup and mayonnaise might feel retro, but they do a reliable job of creating a smooth, cohesive sauce that holds up in a large bake. Monterey Jack keeps the dish mild and melty; if you grew up on cheesy bakes, this will hit that nostalgic note.

I keep this on rotation because it’s forgiving: measurements are simple, and it tolerates small swaps (extra cheese, a different pasta shape) without falling apart. The real trick is poaching the chicken gently and not overcooking the pasta — get those two elements right and the rest comes together effortlessly.

Shelf Life & Storage

Refrigerator: Store baked casserole covered in the fridge for up to 3–4 days. Reheat individual portions in the microwave or warm a whole pan in a 350°F oven until heated through.

Freezer: Assemble through step 6 and wrap tightly in aluminum foil. Freeze for up to 2–3 months. If you froze without the cracker topping, add it after thawing and before baking so it crisps properly.

Baking from frozen: place the foil-covered casserole in the oven while it preheats and add about 10–20 minutes to the baking time. Always check that the center is hot and bubbly before serving.

Quick Questions

Can I use rotisserie chicken? Yes. If using pre-cooked chicken, skip the poaching and fold shredded rotisserie meat in at step 5.
Can I swap the cheese? Monterey Jack melts nicely; you can use a mild cheddar or a blend if you prefer a sharper flavor.
Is the pimento necessary? No. Pimentos add color and a mild tang. You can omit them or substitute with roasted red peppers.
Can I make this in one 9×13 pan? The recipe fills two 9×13 pans. You can halve the recipe for one pan or fill one pan and freeze the remainder.

Make It Tonight

Short timeline to get dinner on the table:

0:00 — Preheat oven to 350°F. Get water heating for chicken and pasta.
0:05 — Simmer chicken for about 20 minutes.
0:15 — While chicken cools, boil the 16 ounces elbow noodles for 8–10 minutes and drain.
0:25 — Shred chicken, combine all filling ingredients in a large bowl, and transfer to two 9×13 pans.
0:30 — Add crushed crackers if using and bake 30 minutes until hot and bubbly.
1:00 — Rest a few minutes, serve, and enjoy.

If you’re short on time, substitute shredded rotisserie chicken and assemble while the oven preheats — you’ll cut at least 20 minutes off the timeline. This casserole is straightforward, forgiving, and exactly the kind of food I love to bring to a table where people want to eat and talk, not fuss.