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Chicken Mac and Cheese Casserole Recipe
My chicken mac and cheese casserole is supremely cheesy, rich, and comforting. Topped with crunchy Panko breadcrumbs!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 people
Calories: 534 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 10 boneless, skinless chicken breast tenders cleaned and cut into bite size pieces
- 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 room temperature (½ stick)
- 8 ounces freshly shredded cheddar cheese divided
- 4 ounces cream cheese room temperature (½ brick)
- 1½ cups panko breadcrumbs
- 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.
- Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with nonstick spray. Set aside for now.
- In the meantime, prepare the mac and cheese according to the instructions on the box and mix in the butter, half of the cheddar cheese, and all of the cream cheese.
- 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.
- Heat a skillet over medium heat and add some olive oil.
- Drain the chicken from the marinade and add it to the pan and cook through. Remove the pan from the heat and drain off any excess liquid.
- Mix the chicken in with the mac and cheese.
- Spread the mac and cheese mixture out evenly into the prepared 9x13-inch casserole dish.
- Sprinkle the top evenly with the remaining cheddar cheese and top with the toasted breadcrumbs.
- 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.
Cup of Yum
Notes
- 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 Information
Calories
534kcal
(27%)
Carbohydrates
42g
(14%)
Protein
29g
(58%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
98mg
(33%)
Sodium
2097mg
(87%)
Potassium
401mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
669IU
(13%)
Vitamin C
1mg
(1%)
Calcium
315mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 534
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 2097mg | 87% |
| Potassium | 401mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 669IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 315mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.