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rotisserie chicken mac'n cheese casserole

(1 rating)
Recipe by
Josephine Quick
Indianapolis, IN

This is one of my Husband's Favorite. Serve with garlic bread and salad.

(1 rating)
yield 4 to 6
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For rotisserie chicken mac'n cheese casserole

  • 1 lb
    dry pipette pasta
  • 3 Tbsp
    unsalted butter
  • 2 Tbsp
    all-purpose flour
  • 2 c
    whole milk, warmed
  • 1/2 c
    low-sodium chicken broth, warmed
  • 4 oz
    fontina cheese, shreddred
  • 4 oz
    white cheddar, shredded
  • 4 oz
    gruyere cheese shredded
  • 4 Tbsp
    the best asiago parmesan
  • 2 1/2 tsp
    yellow mustard
  • 2 tsp
    worcestershire sauce
  • 1/2 tsp
    sea salt,black pepper, nutmeg,and hot sauce to taste
  • 1 c
    panko bread crumbs
  • 2 Tbsp
    asiago parmesan cheese
  • 2 Tbsp
    olive oil
  • 1 c
    diced tomatoes
  • 1 c
    sauteed mushrooms
  • 1
    whole bake rotisserie chicken cut into chunks

How To Make rotisserie chicken mac'n cheese casserole

  • 1
    Preheat oven to 400 degrees. Coat four 2-cup ovenproof baking dishes. Cook pasta in a large pot of boiling salted water for 1 minute less than directed on package and drain.
  • 2
    Melt butter in a saucepan over medium-low heat, then add flour, stiring until pasty;cook 1 minute. gradually whisk in milk and broth, increase heat to medium and bring to a simmer. Cook sauce until slightly thickened, about 4 minutes. reduce heat to low,and stiring in cheeses until smooth.
  • 3
    add mustard and Worcestershire; season with salt,pepper,nutmeg, and hot sauce.stir in chicken and mushrooms, and diced tomatoes and pasta. and transfer to prepared baking dishes.
  • 4
    Mix up breadcrumbs and oil and cheese, season with salt and pepper. Sprinkle bread crumbs over pasta. Bake casseroles until sauce is bubbly and crumbs are brown, 20 minutes.

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