Rotisserie Chicken Mac'n Cheese Casserole

Josephine Quick


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

★★★★★ 1 vote
4 to 6
30 Min
35 Min


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
whole bake rotisserie chicken cut into chunks


1Preheat 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.
2Melt 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.
3add 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.
4Mix 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.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy