Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cooked chicken
- 1 cup cream cheese (cubed)
- 1 cup chicken broth
- 1/2 cup ranch dressing
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 cups sharp cheddar cheese (shredded, divided)
- 1/4 cup chopped green onions (for garnish)
Instructions
- Cook the elbow macaroni according to package instructions in a large pot of salted boiling water. Strain and set aside.
- In a medium saucepan, combine chicken broth, cream cheese, ranch dressing, garlic powder, onion powder, salt, black pepper, and paprika. Heat over medium heat until creamy.
- In a large mixing bowl, combine cooked macaroni, shredded chicken, half of the cheddar cheese, and the creamy sauce mixture. Stir well.
- Transfer to a greased baking dish and top with remaining cheddar cheese.
- Preheat the oven to 350°F (175°C) and bake for about 15-20 minutes until cheese is bubbly and golden.
- Allow to cool slightly before garnishing with chopped green onions and serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 482
- Sugar: 3g
- Sodium: 892mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg