Baked Chicken Mac and Cheese is a supremely cheesy, rich, and comforting casserole! It’s also incredibly easy to make from scratch in just 30 minutes.
What’s in baked chicken mac and cheese?
What’s better than mac and cheese? This recipe! Take a quick look at some of the standout ingredients in the mix:
- Pickle Juice: This is used to break down the proteins in the chicken, making it unbelievably tender! It also lends a great tangy flavor.
- Cheddar Cheese: Shred it yourself right off the block for the very best flavor and consistency.
- Panko Breadcrumbs: These crunchy breadcrumbs all over the top of the casserole might just be my favorite part!
What’s the best cut of chicken to use?
I like to use chicken tenders in this recipe, but you can also use chicken breast or thigh, just be aware that they will require a slightly longer cooking time. If you like, you can also stir cooked shredded chicken into the mac and cheese.
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How to Store and Reheat
Leftovers can be kept in the fridge for up to 3 or 4 days and reheated, covered with foil, at 350°F for 20 minutes until warmed through. Take care to only reheat the chicken once.
How to Freeze
Note that frozen mac and cheese tends to be less creamy than it was when it was first baked because the pasta will absorb the moisture. Also, the macaroni may be noticeably more soft once frozen.
You can freeze chicken mac and cheese for about 2-3 months. Don’t forget to date and label!
Notes from the Test Kitchen
- If you prefer, you can use low fat cream and cheddar cheese.
- Make sure that the chicken is cooked through before stirring it into the mac and cheese.
- Bake the casserole in a fully preheated oven so that it cooks through evenly.
More Chicken Pasta Recipes We Love
- Crack Chicken Pasta
- Creamy Chicken Spaghetti
- Honey Pepper Chicken Mac and Cheese
- Chicken and Noodles
- Chicken Enchilada Pasta Bake
- Buffalo Chicken Baked Ziti
Baked Chicken Mac and Cheese Casserole
Ingredients
- 10 boneless, skinless chicken breast tenders cleaned and cut into bite size pieces
- 3 cups pickle juice
- 2 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 14 ounces macaroni and cheese 1 box
- 4 tablespoons unsalted butter room temperature (½ stick)
- 8 ounces freshly shredded cheddar cheese divided
- 4 ounces cream cheese room temperature (½ brick)
- 1½ cups Panko breadcrumbs
- Olive oil
Instructions
- Mix the pickle juice, brown sugar, and black pepper together in a large bowl and add the chicken. Cover with plastic wrap and refrigerate for 30 minutes.10 boneless, skinless chicken breast tenders, 3 cups pickle juice, 2 tablespoons brown sugar, 1 teaspoon ground black pepper
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray. Set aside for now.
- In the meantime, prepare the mac and cheese according to the instructions on the box and mix in the butter, half of the cheddar cheese, and all of the cream cheese.14 ounces macaroni and cheese, 4 tablespoons unsalted butter, 8 ounces freshly shredded cheddar cheese, 4 ounces cream cheese
- Spray a baking sheet with butter spray and sprinkle the breadcrumbs out evenly over the pan, then spray the tops with more butter spray.1½ cups Panko breadcrumbs
- Bake for 3 minutes, or until the breadcrumbs turn a golden color. Remove and set aside.
- Heat a skillet over medium heat and add some olive oil.Olive oil
- Drain the chicken from the marinade and add it to the pan and cook through. Remove the pan from the heat and drain off any excess liquid.
- Mix the chicken in with the mac and cheese.
- Spread the mac and cheese mixture out evenly into the prepared 9×13-inch casserole dish.
- Sprinkle the top evenly with the remaining cheddar cheese and top with the toasted breadcrumbs.
- Bake for 20-25 minutes, or until the top turns a light golden color.
- Let cool for 10 minutes to allow all of the juices to settle a bit before servings with a sprinkle of fresh parsley and toasted bread.
Notes
- If you prefer, you can use low-fat cream and cheddar cheese.
- Make sure that the chicken is cooked through before stirring it into the mac and cheese.
- Bake the casserole in a fully preheated oven so that it cooks through evenly.
How to Make Baked Chicken Mac and Cheese Casserole Step by Step
Marinate the chicken: Mix 3 cups pickle juice, 2 tbsp brown sugar and 1 tsp black pepper in a bowl. Add chicken breast tenders (10 total), cover, and marinate in the fridge for 30 minutes.
Make the mac and cheese: Prepare 14oz mac and cheese according to package instructions. Mix in 4 tbsp butter, 8oz freshly shredded cheddar cheese and 4oz cream cheese.
Toast the breadcrumbs: Spray a baking sheet with nonstick spray. Spread 1 1/2 cups Panko breadcrumbs across the baking sheet, then spray with more spray. Bake at 350°F for 3 minutes.
Cook the chicken: Drain chicken from the marinade. Cook it in a pan over medium heat with olive oil and cook through. Drain any excess liquid before chopping the chicken into bite sized pieces.
Add the chicken: Mix the chicken into the pot of mac and cheese.
Bake: Spread the chicken mac and cheese into a prepared casserole dish. Sprinkle the top evenly with the toasted breadcrumbs. Bake for 20-25 minutes.
Hi, I love this recipe and will probably use rotisserie chicken in it. I am curious though, where would I get the 3 cups of pickle brine? Do you just save from leftover pickles or can you buy it by itself? Thanks for the great recipes!
You can buy pickle juice at many grocery stores or on Amazon. It is useful by many for muscle cramps too. I was told that it tenderizs many meats but not sure since I have used after knee replacement surgery since prone to leg camps and never got them.