Main Entrees

Chicken Chili Mac Casserole

You can assemble this casserole ahead of time and refrigerate it until you can pop it into the oven; if you do so, cook it for an extra 5 to 10 minutes to ensure it’s hot in the center. Sprinkle each serving with crumbled corn tortilla chips for a crunchy finish.

Prep Time 
15 minutes or less
Cook Time 
15 to 30 minutes
Total Time 
45 minutes
Servings 
6
Ingredients 

1 cup uncooked whole-wheat or regular macaroni
1 tablespoon olive oil
1 pound Gold'n Plump® Ground Chicken
1 small onion, chopped
2 cloves garlic, finely chopped
1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
1 can (15 ounces) red kidney beans, drained
1 can (6 ounces) tomato paste
1/3 cup beer or low-sodium chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1-1/2 cups (6 ounces) shredded Colby-Jack cheese

Instructions 

Heat oven to 375°F. Grease a 12" x 7" baking dish or 2-quart casserole.

Cook macaroni according to package directions; drain well. Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken, onion, and garlic; cook and stir, breaking up chicken, until it’s no longer pink.

Stir in tomatoes, beans, tomato paste, beer, and seasonings until well blended. Gently stir in cooked macaroni.

Spoon half of mixture into prepared baking dish; sprinkle with 3/4 cup cheese, then spoon remaining chicken mixture on top. Cover with foil; bake 25 minutes or until hot and bubbly. Uncover; sprinkle with remaining 3/4 cup cheese; bake 5 minutes longer or until cheese is melted.

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Tips 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
American

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      410
    • Calories from Fat 
      40%
    • Total Fat 
      19g
    • Saturated Fat 
      7g
    • Total Carbohydrate 
      38g
    • Protein 
      29g
    • Sugars 
      7g
    • Cholesterol 
      80mg
    • Dietary Fiber 
      7g
    • Sodium 
      740mg
  • DAILY VALUE
    • Vitamin A 
      18%
    • Vitamin C 
      25%
    • Calcium 
      28%
    • Iron 
      25%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      2
    • Vegetable 
      1
    • Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Oven
Stovetop
Recipe Source 
Lisa Golden Schroeder