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Macaroni, Chicken and Cheese Casserole

Julia Ann
An easy on your pocketbook comfort dish for the family. It is one of those recipes, having leftovers is a good dilemma.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Dish
Cuisine American
Servings 6


  • 4 cups boiling water
  • 1 cup whole wheat elbow macaroni uncooked
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups low-fat milk
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon Dijon mustard
  • 1/2 cup chicken breast cooked and diced in 1/2 inch pieces.
  • 1/2 cup green bell peppers diced in 1/2 inch pieces.
  • 1 cup ricotta cheese
  • 2 cups shredded Colby Jack cheese or your choice
  • 1/2 cup crumbed cornbread
  • 1/4 cup shredded Colby Jack cheese
  • Dill weed to sprinkle on top
  • Paprika to sprinkle on top


  • Preheat oven 350 F.
  • Grease a 9 x 9 casserole dish.
  • Cook the macaroni in the water according to package directions.
  • Drain the macaroni, do not rinse. Set aside.
  • Warm the milk in microwave for 2 minutes, let set until ready to use.
  • Use a large sauce pan to melt the butter to bubbling.
  • Sprinkle in flour; use a whisk to blend the roux (thickening paste.)
  • Cook over low heat.
  • Add seasonings, chicken breast and green pepper.
  • Stir with a wooden spoon to blend together.
  • Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
  • Stir until the cheese has melted and sauce blended.
  • Pour the cooked and drained macaroni into the cheese sauce, stir gently.
  • Pour into greased casserole dish.
  • Spread the crumbled cornbread evenly over the top.
  • Sprinkle the shredded cheese over the cornbread.
  • Sprinkle the dill week and paprika to your taste on top.
  • Bake 30-35 minutes or until the sauce is bubbling and cheese is melted.
  • Let set about 5 minutes before serving


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