My chicken mac and cheese casserole is supremely cheesy, rich, and comforting. It’s quick to make in just 35 minutes with a minimal ingredient list that doesn’t skimp on flavor or texture. I give the chicken a bath in a delicious marinade and top the whole thing with yummy Panko breadcrumbs to create the ultimate from-scratch meal.
Chicken Mac and Cheese Casserole Recipe
What’s better than chicken mac and cheese? This baked chicken mac and cheese casserole! It has all the great creamy and cheesy elements I love, but it gets a gorgeous crunchy Panko topping to bring it to the next level.
I also marinated the chicken in pickle juice to make it super tender, juicy, and flavorful. This casserole is chock full of flavor and one of my absolute favorite comfort foods.
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How to Store and Reheat
Store leftover chicken mac and cheese casserole in an airtight container in the refrigerator for up to 4 days. Reheat covered with foil at 350°F for about 20 minutes, or until warmed through. Take care to only reheat the chicken once.
How to Freeze
You can also freeze this chicken mac and cheese casserole for up to 3 months. Let it thaw overnight in the refrigerator before reheating. Just 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.
Notes and Tips
- 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.
- Make sure that the chicken is cooked through before stirring it into the mac and cheese.
- If you prefer, you can use low-fat cream and cheddar cheese.
- Bake the casserole in a fully preheated oven so that it cooks through evenly.
Chicken Mac and Cheese Casserole Recipe
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 boxed 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 boxed 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
How to Make Chicken Mac and Cheese Casserole Step by Step
Marinate the chicken: Mix 3 cups of pickle juice, 2 tablespoons of brown sugar, and 1 teaspoon of 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 14 ounces (1 box) of mac and cheese according to package instructions. Mix in 4 tablespoons of butter, 8 ounces of freshly shredded cheddar cheese, and 4 ounces (½ brick) of cream cheese.
Toast the breadcrumbs: Spray a baking sheet with nonstick spray. Spread 1½ cups of Panko breadcrumbs across the baking sheet, then spray with more spray. Bake at 350°F for 3 minutes.
Cook the chicken: Drain the 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.