Macaroni & Cheese Casserole with Chicken
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Servings: 9
- Course: Main Dish
A new take on a classic, this creamy and crunchy macaroni & cheese dish will satisfy the whole family.
Reynolds Kitchens tip
Spend more time enjoying this mouth-watering macaroni & cheese and less time worrying about a messy dish to clean up later! Making any dressed up meals in a Bakeware Pan will allow you to take it on the go so that there’s little-to-no cleanup when you’re done. Just bake your meal and enjoy time with your family and friends – no worrying required!
- 1 pound of macaroni noodles
- 1 skinned and pulled rotisserie chicken
- 1/2 cup of all-purpose flour
- 1/2 cup of unsalted butter
- 3 cups of milk
- 8 ounces of shredded cheddar cheese
- 1/2 cup of Cream cheese
- 1 cup of crush corn flakes
- Kosher Salt and pepper to taste
- 1/4 teaspoon of ground nutmeg
PREHEAT the oven to 350°.
MELT the butter in a small saucepan and whisk in the flour until combined to form a roux. Set aside.
BOIL the milk in a large pot and whisk in the roux until it becomes very thick.
WHISK the cream cheese and shredded cheddar cheese into the thickened milk until completely combined.
SEASON the cheesy milk with salt and pepper and nutmeg.
BOIL the macaroni noodles in a large pot of boiling water and cook until done.
COMBINE the cheesy milk with the strained and cooked macaroni noodles, as well as the pulled rotisserie chicken and mix.
POUR the mixture into a Reynolds® Bakeware Non-Stick 9x13 casserole pan and top off with the crushed cornflakes.
PLACE the pan in the oven and bake for 45 minutes.