Pin It My neighbor brought this to a potluck last spring, and I ate three helpings before asking for the recipe. She laughed and said her grandmother used to make it every Sunday after church, always with leftover roast chicken. The hard-boiled eggs were her secret for making it extra filling. I tried it the next weekend and understood why it became a family tradition.
I made this for my brother when he came home from college exhausted and hungry. He sat at the counter watching me fold in the eggs and asked why I bothered chopping them instead of slicing. I told him it was about texture, how the yolk melts into the sauce. He nodded like he understood, then ate half the pan standing up. That became our thing whenever he visited.
Ingredients
- Elbow macaroni: The small curves catch the creamy sauce perfectly, and cooking it just to al dente keeps it from turning mushy in the oven.
- Cooked chicken breast: Rotisserie chicken saves time, and the seasoning from the skin adds depth even after you shred the meat.
- Red bell pepper: It stays crisp and sweet even after baking, adding little pops of color and freshness.
- Yellow onion: Chopping it fine means it melts into the sauce instead of sitting in chunks.
- Celery: This gives the dish a subtle vegetal backbone that balances the richness.
- Frozen peas: Thaw them first or they release too much water and dilute the sauce.
- Hard-boiled eggs: Chop them rough so the whites hold shape and the yolks blend into creamy pockets.
- Unsalted butter: You control the salt better this way, especially when adding cheese.
- All-purpose flour: This thickens the sauce without making it gummy if you whisk constantly.
- Whole milk: The fat content makes the sauce silky, and low-fat milk just does not coat the same way.
- Chicken broth: Low-sodium is key because the cheese and crackers add plenty of salt.
- Sharp cheddar cheese: It melts smooth and brings a tangy bite that keeps the dish from tasting flat.
- Monterey Jack cheese: This adds creaminess without overpowering the cheddar.
- Kosher salt, black pepper, paprika, garlic powder: These season the sauce just enough without masking the chicken and vegetables.
- Crushed buttery crackers or panko breadcrumbs: Tossing them with melted butter before sprinkling keeps them golden and crunchy.
- Fresh parsley: A handful at the end brightens the whole dish and makes it look like you put in extra effort.
Instructions
- Prep your oven and dish:
- Set the oven to 350°F and grease your baking dish well so nothing sticks to the corners. I use butter instead of spray because it tastes better.
- Cook the macaroni:
- Boil the pasta in salty water until it still has a little bite, then drain it fast. It will finish cooking in the oven, so underdone is better than mushy.
- Sauté the vegetables:
- Melt the butter over medium heat and cook the onion, bell pepper, and celery until they soften and smell sweet. Stir in the peas for just a minute, then move everything to a big bowl.
- Make the cheese sauce:
- Sprinkle the flour into the skillet and whisk it around for a minute so it does not taste raw. Pour in the milk and broth slowly, whisking the whole time until it thickens like gravy.
- Melt in the cheese:
- Turn off the heat and stir in the cheddar and Monterey Jack until they disappear into the sauce. Season it with salt, pepper, paprika, and garlic powder.
- Combine everything:
- Add the macaroni, chicken, chopped eggs, and sautéed vegetables to the bowl, then pour the cheese sauce over top. Fold it gently so the eggs do not turn into paste.
- Assemble the casserole:
- Spread the mixture into your greased dish and sprinkle the remaining cheddar over the top. It will melt into a golden blanket.
- Add the crunchy topping:
- Toss the crushed crackers with melted butter and scatter them evenly over the cheese. This is what makes the top irresistible.
- Bake until bubbly:
- Slide it into the oven for 25 to 30 minutes, until the edges bubble and the top turns golden brown. Let it rest for five minutes before serving so the sauce sets up a little.
Pin It One evening I brought this to a friend who had just had a baby, and she cried a little when she saw it. She said it reminded her of her childhood, even though her mom never made this exact dish. Sometimes comfort food is less about the recipe and more about the feeling it carries. I think about that every time I fold in those eggs.
How to Store and Reheat Leftovers
Cover the dish tightly with foil and keep it in the fridge for up to four days. Reheat individual portions in the microwave with a damp paper towel over the top so the pasta does not dry out. If you are reheating the whole thing, cover it with foil and warm it in a 325°F oven for about 20 minutes. The flavors deepen overnight, and the cheese sauce thickens just enough to hold everything together beautifully.
Variations You Might Want to Try
Swap the chicken for turkey if you have Thanksgiving leftovers sitting around. Add a pinch of cayenne or some diced jalapeños if you like a little heat cutting through the creaminess. You can also use Colby or Gouda instead of Monterey Jack for a different flavor profile. I have even stirred in a handful of spinach with the peas, and no one complained.
What to Serve Alongside
A crisp green salad with a tangy vinaigrette balances the richness, and cornbread or dinner rolls are perfect for soaking up any extra sauce. I always pour iced tea, sweet or unsweetened depending on the crowd.
- A simple slaw with apple cider vinegar dressing cuts through the cheese nicely.
- Roasted green beans with garlic add a savory crunch.
- Sliced tomatoes with salt and pepper keep it Southern and light.
Pin It This is the kind of dish that makes people ask for seconds before they finish their first plate. It is warm, filling, and honest in a way that feels like home.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal for this dish as it holds the sauce well and bakes evenly.
- → Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works perfectly to save time without sacrificing flavor.
- → How can I add a spicy touch?
Incorporate a pinch of cayenne pepper or diced jalapeños when sautéing the vegetables for subtle heat.
- → What can I substitute for Monterey Jack cheese?
Colby or Gouda cheeses make excellent alternatives, offering a similar creamy texture and mild flavor.
- → How should the topping be prepared?
Mix crushed buttery crackers or panko breadcrumbs with melted butter and sprinkle evenly to create a crunchy, golden crust.