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–+ servings
Spoonful of King Ranch chicken mac and cheese in a Dutch oven.
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5 from 2 votes

Chicken Mac and Cheese Casserole

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Casseroles, Lunch, Main Dishes, Pasta
Cuisine: American, American Southern
Servings: 6
Calories: 641kcal
Author: Kelly Bloom
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Equipment

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
US Customary - Metric

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

Calories: 641kcal | Carbohydrates: 51g | Protein: 34g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 1358mg | Potassium: 623mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1881IU | Vitamin C: 35mg | Calcium: 506mg | Iron: 3mg