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.
A doctored package of mac and cheese makes a complete meal if you add chopped rotisserie chicken, frozen vegetables, and a can of soup. It’s a quick and easy pasta casserole everyone will enjoy. A can of condensed cheese soup adds extra cheesiness, and the buttery breadcrumb topping gives it amazing texture. It’s one of those family-friendly casseroles you’ll come back to again and again—easy, flexible, and always a hit.
What You’ll Like About This Dish
Quick and comforting. With just a few pantry and freezer staples, you can have a cheesy, satisfying dinner on the table fast.
Kid- and grown-up friendly. Everyone loves mac and cheese, and the added veggies and chicken make it a full meal.
Customizable and forgiving. Use whatever vegetables, cheese, or meat you have on hand—it always turns out great.
Perfect for leftovers. A great way to use up rotisserie chicken, cooked turkey, or leftover vegetables.
Ingredient Notes
- Boxed macaroni and cheese – Any standard 7.25-ounce package works; prepare according to package directions.
- Butter – Divided; used for sautéing the green onions and for the breadcrumb topping.
- Green onions – Add a bit of sharp flavor and color.
- Rotisserie chicken – Or use any leftover cooked chicken or turkey.
- Frozen vegetables – Peas and carrots or a mixed vegetable blend are perfect; thaw before adding.
- Cheddar cheese soup – Adds creaminess and extra cheesy flavor. Fiesta Nacho Cheese soup works too.
- Shredded cheese – Use a Mexican blend, cheddar, or Monterey Jack.
- Breadcrumbs – Fresh crumbs mixed with melted butter create a golden topping.
Steps to Make Easy Mac and Cheese With Chicken
- Preheat the oven and lightly grease a 2-quart baking dish.
- Prepare the macaroni and cheese according to the package directions.
- Sauté green onions in butter for a couple of minutes until softened.
- Add the cooked mac and cheese, chicken, vegetables, pepper, soup, and shredded cheese. Stir and heat through.
- Transfer the mixture to the prepared baking dish.
- Toss breadcrumbs with melted butter and sprinkle over the top.
- Bake until the topping is golden and the filling is bubbly.
Tips
- Thaw frozen vegetables in advance to avoid excess moisture in the casserole.
- Use shredded cheese that melts well—cheddar or Monterey Jack are great choices.
- If using fresh vegetables, steam or sauté them briefly before adding to the casserole.
- Make your own fresh breadcrumbs by pulsing day-old bread in a food processor.
Recipe Variations
- Vegetables: Use canned or leftover vegetables instead of frozen. Fresh steamed veggies work well too.
- Meat: Replace the chicken with cooked turkey, ham, or browned ground beef or sausage.
- Vegetarian: Skip the chicken and use extra veggies or stir in a can of drained, rinsed beans.
- Cheese topping: Try a mix of cheeses or add a little Parmesan to the breadcrumb topping for extra flavor.
- Spice it up: Add a pinch of cayenne or use pepper jack cheese for a little heat.
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, then store in an airtight container for up to 3 days.
Freeze: Wrap tightly in foil or store in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
To Reheat: Warm individual portions in the microwave or reheat the whole casserole in a 350°F oven until hot and bubbly.
Easy Mac and Cheese With Chicken
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
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.
