Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cooked chicken
- 1 cup cream cheese (cubed)
- 1 cup chicken broth
- ½ cup ranch dressing
- 2 cups sharp cheddar cheese (shredded, divided)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook the elbow macaroni according to package instructions in salted boiling water. Strain and set aside.
- In a medium saucepan, heat chicken broth, cream cheese, ranch dressing, garlic powder, onion powder, salt, black pepper, and paprika over medium heat until smooth.
- In a large mixing bowl, combine cooked macaroni, shredded chicken, half of the cheddar cheese, and the creamy sauce; mix well.
- Transfer the mixture to a greased baking dish and top with remaining cheddar cheese.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until bubbly and golden brown.
- Allow to cool slightly before serving; garnish with chopped green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 840mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg