Easy Mac and Cheese With Chicken
Looking for a tasty weeknight meal idea? Try our mac and cheese casserole with chicken. Easy to make and sure to please the whole family.
This easy mac and cheese with chicken casserole takes a pantry staple—boxed macaroni and cheese—and turns it into a complete, family-friendly meal. You start with a simple prepared mac and cheese, then fold in tender diced chicken, mixed vegetables, and extra cheese. Everything goes into a baking dish and gets topped with buttery fresh breadcrumbs for a crisp, golden crust.
It’s the kind of cozy casserole that works on busy weeknights, but it’s also perfect for potlucks or casual get-togethers because it stretches a small amount of chicken into a hearty main dish. Kids will recognize the creamy mac and cheese they love, and the vegetables and protein are tucked right in, so you get a balanced meal in one pan.
What You’ll Like About This Recipe
- Starts with boxed mac and cheese. You don’t have to make a cheese sauce from scratch; the boxed mix gives you a quick, reliable base that you can easily dress up.
- Family-pleasing and comforting. Creamy pasta, melty cheese, and a buttery crunchy topping are familiar flavors and textures that appeal to just about everyone at the table.
- Built-in vegetables. Frozen mixed vegetables or peas and carrots blend into the casserole, adding color and nutrition without extra side-dish prep.
- Perfect for cooked or leftover chicken. Rotisserie chicken or leftovers from another meal work beautifully here, so it’s a smart way to repurpose cooked chicken.
- Great make-ahead option. You can assemble the casserole ahead, then bake when you’re ready to eat, making it handy for busy evenings or entertaining.
Ingredient Notes
- Boxed macaroni and cheese – A standard 7.25-ounce boxed mix (the kind with the cheese packet) keeps the recipe fast and reliable. Prepare it as directed so the pasta is tender and coated in a creamy sauce before you build the casserole.
- Butter – Butter is used twice: first to sauté the green onions, and then melted and mixed with breadcrumbs for the topping. It adds richness to the filling and helps the top bake up golden and crisp.
- Green onions – Sliced green onions add mild onion flavor and a bit of freshness without overpowering the cheese sauce. They soften quickly in butter but still keep some color.
- Cooked chicken – Diced rotisserie chicken or leftover cooked chicken makes this casserole hearty. Use bite-size pieces so they distribute evenly and reheat gently without drying out.
- Frozen mixed vegetables or peas and carrots – Thawed frozen vegetables are an easy way to add color, texture, and nutrition. They warm and finish cooking in the oven, so there’s no need to pre-cook them beyond thawing.
- Cheddar cheese soup – Condensed cheddar cheese soup makes the filling extra creamy and helps it hold together when sliced. It also reinforces the cheesy flavor without needing a long list of ingredients.
- Shredded cheese – A Mexican blend, cheddar, or Monterey Jack melts into the casserole, making it extra cheesy. Pre-shredded cheese is convenient, but freshly grated melts especially smoothly.
- Fresh breadcrumbs – Soft, fresh breadcrumbs tossed in melted butter create a crisp, golden topping. If you don’t have fresh crumbs, you can use panko for an extra-crunchy finish.
Steps to Make Easy Mac and Cheese With Chicken
- Prepare a baking dish by lightly greasing it so the casserole releases easily after baking, and heat the oven so it’s ready when the filling is assembled.
- Cook the boxed macaroni and cheese according to the package directions and set it aside so the pasta is tender and coated in its cheese sauce.
- Melt butter in a saucepan over medium-low heat and cook the sliced green onions just until they soften and become aromatic.
- Stir the prepared macaroni and cheese into the saucepan along with the diced cooked chicken, thawed vegetables, black pepper, cheddar cheese soup, and shredded cheese, mixing until everything is evenly combined and warmed through.
- Transfer the pasta and chicken mixture to the greased baking dish and spread it into an even layer so it bakes uniformly.
- Toss the fresh breadcrumbs with melted butter in a small bowl until they are evenly moistened, then sprinkle them over the top of the casserole.
- Bake until the casserole is hot and bubbly around the edges and the breadcrumb topping is golden and crisp, then let it stand briefly before serving so it sets slightly.
Tips for Making Easy Mac and Cheese With Chicken
- Thaw the frozen vegetables before adding them so they don’t water down the sauce as the casserole bakes.
- Cut the chicken into small, even pieces so it reheats quickly and you get a bit of chicken in every bite.
- Use freshly grated cheese if possible for a smoother, melty texture in the filling; it tends to melt better than bagged shreds.
- Rest the casserole for a few minutes after it comes out of the oven so the filling thickens slightly and slices cleanly.
Recipe Variations
- Broccoli mac and cheese bake. Swap the mixed vegetables for chopped steamed broccoli florets. The broccoli pairs nicely with the cheddar flavors and makes the casserole feel a bit more “green.”
- Buffalo chicken mac and cheese. Add a splash of buffalo wing sauce to the macaroni mixture and use a blend of cheddar and Monterey Jack. Top with a drizzle of more buffalo sauce and a sprinkle of blue cheese after baking, if your family enjoys stronger flavors.
- Southwest-style mac and cheese. Replace part of the mixed vegetables with corn and black beans, and add a pinch of chili powder or taco seasoning to the filling. Finish with chopped cilantro or green onions on top.
- Crunchy topping twist. Use panko crumbs or a mixture of breadcrumbs and crushed buttery crackers for an extra-crunchy, slightly more indulgent topping.
Serving Suggestions
- Serve with a green salad for a balanced meal.
- Add a side of roasted broccoli or Brussels sprouts for extra veggies.
- Pair with rolls or garlic bread to make it extra filling.
- Include hot sauce or ketchup on the side for those who like a little extra kick.
How to Store
- Refrigerate: Let the casserole cool to room temperature, then cover the baking dish tightly or transfer leftovers to airtight containers. Refrigerate for up to 3 to 4 days. The topping may soften slightly, but the flavors will still be excellent.
- Reheat: Reheat individual portions in the microwave, or warm larger amounts in the oven, covered loosely with foil, until hot throughout. For a crisper top, uncover the dish for the last few minutes of reheating.
- Freeze: For longer storage, freeze cooled portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight, then reheat gently in the oven, adding a light sprinkle of extra breadcrumbs or cheese on top if you’d like to refresh the texture.
Easy Mac and Cheese With Chicken
Upgrade your mac and cheese with this chicken casserole recipe. It’s packed with flavor and veggies and topped with a buttery breadcrumb crust. It’s a family favorite!
Ingredients
- 1 7.25-oz pkg macaroni and cheese, prepared
- 3 tablespoons butter, divided
- 4 green onions, thinly sliced
- 2 cups cooked chicken, diced, rotisserie or leftover chicken
- 1 1/2 cups mixed vegetables, frozen, or peas and carrots, thawed
- 1/4 teaspoon fresh ground black pepper
- 1 10 3/4-oz can can cheddar cheese soup
- 1 cup Mexican cheese blend, shredded , or cheddar cheese, or Monterey Jack
- 1 cup bread crumbs, fresh
- 2 tablespoons melted butter
Instructions
- Heat the oven to 350 F and lightly grease a 2-quart baking dish.350°F
- Prepare the macaroni and cheese following the package directions; set aside.
- In a large saucepan, heat 1 tablespoon of butter over medium-low heat; add green onions and cook, stirring constantly, for 2 minutes.
- Add the prepared macaroni and cheese, diced chicken, thawed frozen vegetables, black pepper, cheddar cheese soup, and shredded cheese to the green onions. Stir and heat through.
- Transfer the pasta mixture to the prepared baking dish.
- Melt the remaining 2 tablespoons of butter and toss with the fresh breadcrumbs; sprinkle over the casserole.
- Bake the chicken casserole for 25 to 30 minutes or until the topping is browned and the filling is bubbly.
Nutrition
Calories: 440kcalCarbohydrates: 39gProtein: 27gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 74mgSodium: 985mgPotassium: 336mgFiber: 3gSugar: 2gVitamin A: 3232IUVitamin C: 7mgCalcium: 326mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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