This chicken macaroni casserole is the perfect weeknight comfort dinner (1983)

Name: Chicken macaroni casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 7 ounces elbow macaroni; 2 slices bacon; 2 cans Campbell’s cream of mushroom soup; 3/4 cup milk; 2 tablespoons vinegar; 2 teaspoons sugar; 1 medium clove garlic, minced; 2 cans Swanson chunk chicken; 1 cup sliced cooked carrots; 1 cup shredded sharp cheddar cheese; 1 cup cooked peas

Categories: 1980s, Retro dinner recipes, Vintage advertisements, Vintage casserole recipes, Vintage chicken recipes

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While this vintage 1980s chicken macaroni casserole recipe called for about 1 cup of canned chicken, it’s also really easy to make this casserole with fresh or frozen chicken. If you go that route, we recommend pre-cooking the chicken in a little olive oil and garlic until cooked through (but not browned), then add it to the recipe in place of the canned chicken.

You can also use a different pasta instead of regular macaroni — like the cavatappi macaroni spirals shown above, or try fusilli, penne or ziti.

Retro 80s chicken macaroni casserole recipe (1983)

Delicious “Bake it easy” casserole! Wholesome, full-flavored casseroles come easy with Campbell’s cream of mushroom soup, Swanson chunk chicken, and Creamettes macaroni.

ALSO TRY: Creamy chicken ‘n broccoli casserole (1985)

Chicken macaroni casserole

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

While this vintage 1980s recipe called for about 1 cup of canned chicken, it's also really easy to make this casserole with fresh or frozen chicken. If you go that route, we recommend pre-cooking the chicken in a little olive oil and garlic until cooked through but not browned, then add it to the recipe in place of the canned chicken.

Ingredients

7 ounces elbow macaroni
2 slices bacon
2 cans Campbell’s cream of mushroom soup
3/4 cup milk
2 tablespoons vinegar
2 teaspoons sugar
1 medium clove garlic, minced
2 cans Swanson chunk chicken
1 cup sliced cooked carrots
1 cup shredded sharp cheddar cheese
1 cup cooked peas

Instructions

Prepare macaroni according to package directions.
Drain and set aside.
In 10-inch skillet over medium heat, cook bacon until crisp; remove and crumble.
Stir soup, milk, vinegar, sugar and garlic into drippings.
In large bowl, combine soup mixture and remaining ingredients.
Pour mixture into 2-1/2-quart casserole; cover.
Bake at 350 (F) for 30 minutes or until hot; stir. Serve.

Notes

Time Saver Tip: Divide mixture evenly between two 1-1/2-quart casseroles; cover. Proceed as above or freeze. To heat frozen casserole, bake at 350 (F) for 1 hour or until hot; stirring frequently.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 310mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 14g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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