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
  • 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.

Printable Recipe Card

About Rotisserie Chicken Mac'n Cheese Casserole

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

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