As a busy mom and comfort food enthusiast, I’m always searching for easy meals that feel like a hug in a bowl, and this chicken mac and cheese casserole is exactly that. With perfectly tender chicken, ultra-creamy mac and cheese, and a golden, crispy Panko topping, this baked chicken mac and cheese is a weeknight winner my whole family loves. I marinate the chicken in tangy pickle juice (yes, really!) for maximum flavor and juiciness. The best part? It’s ready in about 35 minutes!
Top Reader Reviews
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!
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Baked Chicken Mac and Cheese
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 first made this baked mac and cheese with chicken after trying a similar dish at a local diner, and I knew I could make a homemade version that was just as rich and satisfying with even more flavor. It’s been a hit ever since! Whether you’re using fresh chicken tenders or leftover rotisserie chicken, this chicken mac and cheese bake comes together quickly and always earns rave reviews.
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Why I Marinate Chicken in Pickle Juice
Marinating the chicken in pickle juice not only tenderizes it but also infuses it with a subtle, tangy flavor that cuts through the richness of the cheese. It’s a trick I carried over from my pickle brined fried chicken recipe, and it works beautifully in this mac and cheese casserole. Just 30 minutes in the fridge makes a big difference, and I promise, you won’t think it tastes pickle-y!
Chicken Mac and Cheese Casserole Recipe
Equipment
- 9×13-inch Baking Dish
- Baking Sheet
Ingredients
- 2 pounds raw chicken tenders (about 10 tenders*)
- 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 (½ stick, room temperature)
- 8 ounces shredded cheddar cheese (divided**)
- 4 ounces cream cheese (½ brick, room temperature)
- 1½ cups Panko breadcrumbs
- 1 tablespoon 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.2 pounds raw chicken 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, boil the noodles for the mac and cheese according to the instructions on the box. Drain and return to the cooking pot.14 ounces boxed macaroni and cheese, 4 tablespoons unsalted butter, 8 ounces shredded cheddar cheese, 4 ounces cream cheese
- Mix in the included flavor/seasoning packet, butter, half of the cheddar cheese, and all of the 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. Bake for 3 minutes, or until the breadcrumbs turn a golden color. Remove and set aside.1½ cups Panko breadcrumbs
- Heat a skillet over medium heat and add 1 tablespoon of olive oil. Drain the chicken from the marinade and add it to the pan.1 tablespoon olive oil
- Cook the chicken tenders for 2-4 minutes, or until cooked through.
- Chop the cooked chicken tenders into bite-sized pieces.
- Mix the cooked chicken bites 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
- The pickle juice adds tang and tenderizes the chicken, but the flavor mellows once baked — even pickle skeptics love it.
- You can marinate the chicken tenders for up to 2 hours. If using breasts or thighs, you can marinate for up to 4 hours. Any longer, and the meat will turn mushy.
- If you like, you can also stir cooked shredded chicken or store-bought rotisserie chicken into the mac and cheese before baking. I like to toss it in just a tablespoon or two of pickle juice so I still get that nice tang!
- Prepare the mac and cheese according to the box, using the seasoning packet as well as the added ingredients above. I used a brand with a liquid seasoning packet, but a dry one works as well.
- Use room temperature cream cheese and butter so they incorporate nicely into the hot noodles without separating or curdling.
- Make sure that the chicken is cooked through before stirring it into the mac and cheese. Properly cooked chicken should reach 165°F internally.
- If your mac looks thick before baking, stir in a splash of milk or cream so it stays creamy after the oven
- Bake the casserole in a fully preheated oven so that it cooks through evenly.
- If the breadcrumbs are browning too quickly, tent the casserole with foil for the remainder of the bake.
- This casserole pairs perfectly with roasted broccoli or a simple green salad to balance the richness.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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 10 chicken raw chicken tenders, cover, and marinate in the fridge for 30 minutes (or up to 2 hours). Now is a great time to pull out the butter and cream cheese so they can come to room temperature while the chicken marinates.
Make the Mac and Cheese: Meanwhile, prepare 14 ounces (1 box) of mac and cheese according to package instructions. Drain the pasta, return it to the pot, and, on top of the flavor/seasoning packet from the box, mix in 4 tablespoons of room-temperature unsalted butter, 4 ounces of shredded cheddar cheese, and 4 ounces (½ brick) of room-temperature cream cheese.
Toast the Breadcrumbs: Preheat your oven to 350°F and spray a baking sheet with nonstick spray. Spread 1½ cups of Panko breadcrumbs across the baking sheet, then spray with more spray. Bake in the preheated oven for 3 minutes, or until lightly golden brown.
Cook the Chicken: Drain the chicken from the marinade. Heat 1 tablespoon of olive oil in a pan set over medium heat, and cook the chicken tenders for 2-4 minutes, or until cooked through to 165°F.
Chop the Chicken: Drain any excess liquid from the cooked tenders before chopping them into bite-sized pieces. You could also use two forks to shred the chicken if you prefer.
Add the Chicken: Stir the cooked chicken into the warm pot of macaroni and cheese. Fold carefully so you don’t break the noodles. If your mac and cheese seems a bit dry or thick, add a splash of milk or cream to help keep it moist in the oven.
Top the Casserole: Spread the chicken mac and cheese into your prepared baking dish. Sprinkle the top evenly with the remaining 4 ounces of shredded cheddar cheese and all of the toasted breadcrumbs.
Bake the Casserole: Bake your chicken mac and cheese casserole in the preheated oven for 20-25 minutes, or until warmed through, melty, and browned. If the breadcrumbs are browning too quickly, tent your casserole with foil for the rest of the baking time. Let the casserole rest for 5-10 minutes before digging in to help keep it moist and juicy.
How to Store, Freeze, and Reheat
Store leftover chicken mac and cheese casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with foil at 350°F for about 20 minutes, or until warmed through. Take care to only reheat the chicken once.
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 softer once frozen.
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