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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 Kitchen Tips

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!

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Ingredients

  • 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

Directions

Step 1

PREHEAT the oven to 350°.

Step 2

MELT the butter in a small saucepan and whisk in the flour until combined to form a roux. Set aside.

Step 3

BOIL the milk in a large pot and whisk in the roux until it becomes very thick.

Step 4

WHISK the cream cheese and shredded cheddar cheese into the thickened milk until completely combined.

Step 5

SEASON the cheesy milk with salt and pepper and nutmeg.

Step 6

BOIL the macaroni noodles in a large pot of boiling water and cook until done.

Step 7

COMBINE the cheesy milk with the strained and cooked macaroni noodles, as well as the pulled rotisserie chicken and mix.

Step 8

POUR the mixture into a Reynolds® Bakeware Non-Stick 9x13 casserole pan and top off with the crushed cornflakes.

Step 9

PLACE the pan in the oven and bake for 45 minutes.

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