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–+ servings
chicken mac and cheese casserole on plate
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4.74 from 19 votes

Chicken Mac and Cheese Casserole Recipe

This chicken mac and cheese casserole is everything you want in a cozy, crowd-pleasing dinner — creamy, cheesy, and full of flavor. Tender chicken gets a tangy boost from a quick pickle juice marinade, then bakes with rich mac and cheese under a crunchy Panko topping. It’s a family-favorite comfort meal that comes together in just 35 minutes!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 550kcal
Author: Becky Hardin

Equipment

  • 9x13-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
    marinating raw chicken tenders in pickle juice in a glass bowl.
  • Preheat the oven to 350°F. Spray a 9x13-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
    boiling elbow macaroni in a pot of water.
  • Mix in the included flavor/seasoning packet, butter, half of the cheddar cheese, and all of the cream cheese.
    adding mac and cheese mix, cream cheese, butter, and shredded cheese to cooked elbow macaroni in a pot.
  • 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
    Panko breadcrumbs spread out on a baking sheet.
  • 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
    raw chicken tenders in a pan with oil.
  • Cook the chicken tenders for 2-4 minutes, or until cooked through.
    cooked chicken tenders in a pan with oil.
  • Chop the cooked chicken tenders into bite-sized pieces.
    slicing cooked chicken tenders into bite-sized pieces with a knife on a cutting board.
  • Mix the cooked chicken bites in with the mac and cheese.
    chicken mac and cheese in a pot.
  • Spread the mac and cheese mixture out evenly into the prepared 9x13-inch casserole dish.
    chicken mac and cheese in a casserole dish.
  • Sprinkle the top evenly with the remaining cheddar cheese and top with the toasted breadcrumbs.
    chicken mac and cheese topped with shredded cheese and toasted breadcrumbs in a casserole dish before baking.
  • 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.
    lifting a scoop of freshly baked chicken mac and cheese casserole from a baking dish.

Video

Notes

*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 prefer, you can use low-fat cream and cheddar cheese, but the casserole won't be as rich or creamy.
Tips:
  • 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.
Make-Ahead: You can prepare the casserole up to the point of baking, then wrap and refrigerate for up to 2 days. Bake directly from the refrigerator, adding an extra 5-10 minutes to the bake time to account for the cold start.
Storage: Store chicken mac and cheese casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 42g | Protein: 29g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 2097mg | Potassium: 401mg | Fiber: 1g | Sugar: 4g | Vitamin A: 669IU | Vitamin C: 1mg | Calcium: 315mg | Iron: 2mg