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Chicken No Pie Mac N Cheese


  • 3 cups Diced Chicken Cooked
  • 8 oz Macaroni Cooked as directed
  • 1 bag Frozen Peas & Carrots Cooked, I use the Steam N Bag
  • 1 Shallot
  • 1 1/2 cup Sharp Cheddar Cheese
  • 1 cup Butter Round Crackers Crumbled
  • 1 1/2 cups Chicken Broth
  • 2 cups Milk
  • 2 tbsps Butter
  • 6 tbsps All-Purpose Flour
  • 2 tsps Thyme
  • 2 tsps Parsley
  • 1/2 tsps Black Pepper
  • 2 tsps Salt


  • Preheat oven to 350°
  • In your cast-iron skillet, melt butter. Add shallot and cook until iridescent.
  • Add cooked peas and carrots and cook a minute or so.
  • Sprinkle flour one tablespoon at a time onto veggies to coat.
  • Slowly whisk chicken broth and milk and simmer while whisking constantly until thickened. Add 1 cup of cheddar cheese and heat until melted.
  • Remove veggie mix from heat and season with thyme, parsley, salt and pepper.
  • In a large bowl mix chicken, pasta and pour veggie mixture over. Mix all ingredients well.
  • Pour into your cast-iron skillet and top with remaining cheddar cheese and cracker crumbles.
  • Bake for 15 minutes or until crackers start to get a little golden brown & cheese is melted.


You will want your chicken and pasta hot when adding to your skillet. I normally make my pasta while cooking the veggies.