47 Reviews of Weight Watchers Chicken and Cheese Casserole

From: qwerty3020

On Jun 1, 2007

I love this dish! Great comfort food! When I make it, I use about 1 1/4 lbs of cooked, shredded chicken breasts, 8 oz of macaroni, cooked, 1 can of 98% fat free cream of mushroom soup, 1/2 (of the soup can) of milk, and between 4 and 6 oz of sharp cheddar cheese.

From: Mistress of Tea

On Dec 31, 2007

We liked this! It was definitely good comfort food (I did not tell my fiance it was Weight Watchers) When I uncovered it I topped it with more cheese and some breadcrumbs. I also used one can of Cream of Chicken and only one cup of reduced fat milk, it was the perfect consistency. Thanks!!

From: Ellee

On Dec 8, 2008

I was unsure about whether to use raw or cooked chicken, but b/c the macaroni specifically said 'cooked', I figured the chicken could be raw. And with the 50+ minutes cooking time the raw chicken was perfectly cooked. However, there was way too much sauce! I measured the chicken and noodles precisely, used 2 cans of soup and only 1 cup of milk, and I had to fish out the chicken and noodles to serve - leaving excess sauce behind. Even then it was way too 'rich' for my family's taste. Also, the dish ended up tasting too much like cream of mushroom soup. SO - I would recommend only using 1 can of soup (maybe cheddar cheese soup?), and 1 cup of milk, unless you increase the amount of chicken and macaroni. This did not fit in my 2 Qt. caserole, and in any case I could not adequately mix all the ingredients together in a shallow casserole, so I recommend using a mixing bowl and a whisk to mix soups and milk and cheese and then transfering. I ended up using a 9 x 11 baking dish, and covered with aluminum foil for the first round of baking.

From: Liszard

On Aug 25, 2009

This is macaroni and cheese with additions. I would add a little bacon and a veggie next time. You could try tuna and mushrooms, chicken and broccoli... If doubling you can use a 29 oz and a 10 oz can of cream of whatever soup.

From: Amber of AZ

On Mar 5, 2006

This is a delicous recipe that is family-friendly and very satisfying. Also, this freezes well. I have this same recipe card and have made this casserole many times. Thanks for posting it here for safekeeping.

From: TeresaS

On Mar 25, 2007

This is an excellent dish! I too, have the old recipe card dated back in 2001. Both DH and I have enjoyed this dish lots of times. I have planned to prepare this again in about 2 weeks. I will be posting a picture soon. Thanks for sharing this delicious dish Budgiegirl.

From: Chef Meaney-DeMarsh

On Apr 11, 2007

I will add more pasta next time because it was a bit watery. Should be called Mac and Cheese with chicken. Overall everyone liked it and for low fat the kids ate it up!

From: Chef #309422

On Jun 18, 2007

I really enjoyed this dish. I had been craving macaroni and cheese and when I came across this I thought I had to give it a try! The only changes I made were that I added some diced onion, used fat-free cheddar cheese, 1 can of cream of mushroom soup and a half soup can of milk. It didn't come out too watery like others said. Instead it was very cheesy and delicious. Will be using this when I get my next craving. Thanks for posting.

From: 2Bleu (Bird&Buddha)

On Oct 17, 2007

Everyone loved this. I used cream of chicken soup, and topped it with bread crumbs. I didn't tell them it was WW till after they ate, then Buddha said, it's wonderful, but honey, please don't tell me if it's WW anymore. lol Great Job Budgiegirl!

From: munch

On Jan 28, 2008

this was a great meal for the whole family. next time I will try it with a little less milk and see if it is a little less sloppy. thanks