Easy Mac and Cheese With Chicken

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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

1. 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.
2. 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.
3. Melt butter in a saucepan over medium-low heat and cook the sliced green onions just until they soften and become aromatic.
4. 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.
5. Transfer the pasta and chicken mixture to the greased baking dish and spread it into an even layer so it bakes uniformly.
6. 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.
7. 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

Diana Rattray

Upgrade your mac and cheese with this easy chicken casserole recipe. It's packed with flavor and veggies and topped with a buttery breadcrumb crust. It's a family favorite!

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Servings 5 to 6 servings

Calories 440

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Ingredients

  

1x2x3x

• Butter, oil, or cooking spray, for greasing the baking dish
• 1 (7.25-oz) pkg macaroni and cheese, prepared as directed
• 1 tbsp butter
• 4 green onions, thinly sliced
• 2 cups diced cooked chicken
• 1 ½ cups frozen mixed vegetables (thawed), or thawed peas and carrots
• ¼ tsp freshly ground black pepper
• 1 (10.5-oz) can cheddar cheese soup
• 1 cup shredded Mexican cheese blend

For the Topping

• 1 cup fresh breadcrumbs
• 2 tbsp melted butter

Recommended Equipment

• 2 to 3-quart baking dish
• Large saucepan

Instructions

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• Heat the oven to 350°F and lightly grease a 2 to 3-quart baking dish.
  Butter, oil, or cooking spray
• Prepare the macaroni and cheese following the package directions; set aside.
  1 (7.25-oz) pkg macaroni and cheese
• In a large saucepan, heat 1 tablespoon of butter over medium-low heat; add green onions and cook, stirring constantly, for 2 minutes.
  1 tbsp butter | 4 green onions
• 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.
  2 cups diced cooked chicken | 1 1/2 cups frozen mixed vegetables (thawed) | 1/4 tsp freshly ground black pepper | 1 (10.5-oz) can cheddar cheese soup | 1 cup shredded Mexican cheese blend
Rotisserie chicken works great in this casserole for a quick shortcut.
• Transfer the pasta mixture to the prepared baking dish.
• Toss the breadcrumbs with the melted butter; sprinkle over the casserole.
  1 cup fresh breadcrumbs | 2 tbsp melted butter
• Bake the casserole for 25 to 30 minutes or until the topping is lightly 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.

Keyword macaroni and cheese casserole, rotisserie chicken

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