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® 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!
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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