This tried and true, creamy, cheesy Chicken Mac and Cheese casserole will delight the pickiest eaters in your family. With a crispy cheesy top layer and tender macaroni and chicken below, everyone will be asking for seconds.
Why You Will Love This Recipe
Looking for a cozy, comforting meal to whip up in just a few easy steps? Look no further than this delicious Chicken Mac and Cheese Casserole recipe! You'll love the warm flavors from the combination of tender seasoned chicken, gooey cheese sauce layered under the crispy baked cheesy top.
This classic family favorite is sure to become one of your go-to weeknight dinners.
- Easy to make. The whole dish can be prepped and baked in just one pot, so there's no need to dirty a bunch of dishes.
- Kid-friendly. This dish is sure to please even the pickiest eaters.
- Comfort food classic. There's nothing quite like a warm bowl of mac and cheese to comfort you on a cold day.
- Crowd-pleaser. This is the perfect dish to bring to a potluck or family gathering.
Jump to:
- Why You Will Love This Recipe
- Mac and Cheese with Chicken Casserole Ingredients
- How to Make Mac n Cheese with Chicken
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Food Safety
Mac and Cheese with Chicken Casserole Ingredients
With its hearty ingredients and simple instructions, dinner time just got easier with this blue ribbon winner chicken mac and cheese recipe- without sacrificing any of the flavor or comfort we all love!
- Elbow macaroni noodles - Cooked until al dente using instructions on the package box.
- Butter
- Onion - Diced onion.
- Bell pepper - Green bell pepper, diced.
- Rotel tomatoes - One 10 oz can tomatoes with chilies, mild or hot.
- Velveeta - Or any brand of process cheese loaf, cubed.
- Cream of Chicken soup - One 10.5 oz can, any brand.
- Sour cream - Full or reduced fat.
- Chicken - Diced, cooked leftover chicken (rotisserie chicken is perfect!)
- Chili powder - Store bought, or our homemade Chili Seasoning blend.
- Cumin - Ground.
- Cheddar cheese - Milk, Colby, Sharp, your choice, shredded.
- Bread crumbs - Optional, seasoned bread crumbs add to the top crust if desired.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Mac n Cheese with Chicken
There's nothing quite like a warm, cheesy, and comforting bowl of chicken mac and cheese casserole. This classic dish is perfect for any occasion, from a family dinner to a potluck.
It's also easy to make, so you can have it on the table in no time..
Prepare the Macaroni and The Vegetables
- Preheat your oven to 350 degrees F and cook the 8 oz elbow macaroni according to the package directions. Drain the macaroni noodles and set aside while making the chicken mac and cheese recipe below.
- Melt the butter in a Dutch oven over medium heat. Add the onions and bell pepper and saute until softened, about 5 to 6 minutes, stirring frequently.
- Add the Rotel tomatoes and cubed Velveeta. Stir until the cheese is melted.
Add Chicken and Cheese
- Add the can of condensed cream of chicken soup, sour cream, diced cooked chicken, chili powder, and cumin. Stir to combine well.
Stir In Macaroni Noodles
- Fold in the previously cooked, drained, and cooled elbow macaroni noodles until blended, then smooth out flat on the top for baking.
Bake In The Oven Until Bubbly
- Top the shredded cheddar cheese over the top of the chicken mac and cheese filled Dutch oven. Sprinkle with some bread crumbs on top of the shredded cheese if you are using them.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is melted and edges are bubbly. If using bread crumbs they should be golden brown and crispy.
Serving Suggestions
There's nothing quite like a warm, cheesy, and comforting bowl of chicken mac and cheese casserole. Add a big tossed green salad, and this classic dish is perfect for any occasion, from a family dinner to a potluck.
It's also easy to make, so you can have it on the table in no time.
For more recipes that go great with this mac and cheese casserole with chicken see below:
- Walmart Broccoli Salad
- Summer Berry Salad
- Frozen Texas Toast in Air Fryer
- Air Fryer Frozen Green Beans
- Grinder Sandwich
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few delicious variations when making this chicken mac and cheese recipe.
- You can sprinkle on buttered, seasoned bread crumbs right before placing in the oven for a decadent, crusty topping.
- Make it vegetarian by omitting the chicken and using cream of mushroom condensed soup.
- Use different types of cheese, such as Gruyère, Parmesan, or Fontina.
- Add vegetables, such as broccoli, carrots, or spinach.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making Mac and Cheese with Chicken Casserole.
Storage and Reheating
- This chicken mac and cheese casserole can be stored in the refrigerator for up to 3 days.
- To freeze, wrap it tightly in plastic wrap and freeze for up to 2 months.
- To reheat, thaw overnight in the refrigerator and then bake in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes, or until heated through.
Tips for Success
- Use a good quality cheddar cheese for the best flavor.
- Don't overcook the macaroni. It should be al dente, or slightly firm to the bite.
- Don't overbake the casserole. It should be bubbly and golden brown, but not dry.
- Let the casserole cool slightly before serving. This will help prevent the cheese from getting too runny.
Frequently Asked Questions
Yes, you can bake this recipe in any oven-safe baking dish after sauteing the vegetables and mixing the ingredients together.
The casserole is done when it is bubbly and golden brown.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Chicken Mac and Cheese Casserole
Ingredients
- 2 tablespoon Butter
- 1 Onion diced
- 1 Bell pepper green, diced
- 1 can Rotel 10 oz can tomatoes with chilies
- 8 oz Velveeta cubed, any brand of process cheese loaf
- 10.5 oz Cream of Chicken soup any brand
- ½ cup Sour cream
- 3 cup Chicken cooked, diced
- 1 teaspoon Chili powder
- ½ teaspoon Cumin ground
- 8 oz Elbow macaroni cooked and drained
- 1½ cup Cheddar cheese shredded
- ½ cup seasoned bread crumbs Optional
Instructions
- Preheat your oven to 350 degrees F and cook the 8 oz elbow macaroni according to the package directions. Drain the macaroni noodles and set aside while making the chicken mac and cheese recipe below.
- Melt the butter in a Dutch oven over medium heat. Add the onions and bell pepper and saute until softened, about 5 to 6 minutes, stirring frequently.2 tablespoon Butter, 1 Onion, 1 Bell pepper
- Add the Rotel tomatoes and cubed Velveeta. Stir until the cheese is melted.1 can Rotel, 8 oz Velveeta
- Add the can of condensed cream of chicken soup, sour cream, diced cooked chicken, chili powder, and cumin. Stir to combine well.10.5 oz Cream of Chicken soup, ½ cup Sour cream, 3 cup Chicken, 1 teaspoon Chili powder, ½ teaspoon Cumin
- Fold in the previously cooked, drained, and cooled elbow macaroni noodles until blended, then smooth out flat on the top for baking.8 oz Elbow macaroni
- Top the shredded cheddar cheese over the top of the chicken mac and cheese filled Dutch oven. Sprinkle with some bread crumbs on top of the shredded cheese if you are using them.1½ cup Cheddar cheese, ½ cup seasoned bread crumbs
- Bake in the preheated oven for 25 to 30 minutes, or until the top is melted and edges are bubbly. If using bread crumbs they should be golden brown and crispy.
Notes
- Use a good quality cheddar cheese for the best flavor.
- Don't overcook the macaroni. It should be al dente, or slightly firm to the bite.
- Don't over bake the casserole. It should be bubbly and golden brown, but not dry.
- Let the casserole cool slightly before serving. This will help prevent the cheese from getting too runny.
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
Leave a Reply