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!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 to 6 servings 1x
- Category: Casseroles
- Method: Bake
Ingredients
Scale
- 1 7.25-ounce package macaroni and cheese, prepared
- 3 tablespoons butter, divided
- 4 green onions, thinly sliced
- 2 cups diced rotisserie chicken (or leftover chicken)
- 1 1/2 cups frozen mixed vegetables or peas and carrots, thawed
- 1/4 teaspoon fresh ground black pepper
- 1 10 3/4-ounce can cheddar cheese soup, or Fiesta Nacho Cheese
- 1 cup shredded Mexican-style cheese blend, cheddar cheese, or Monterey Jack
- 1 cup fresh bread crumbs
- 2 tablespoons melted butter
Instructions
- Heat the oven to 350 F and lightly grease a 2-quart baking dish.
- 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.