rotisserie chicken mac and cheese casserole

Name: Rotisserie Chicken Mac and Cheese Casserole
Prep time: 30 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) dry pipette pasta; 3 tablespoon(s) unsalted butter; 2 tablespoon(s) all-purpose flour; 2 cup(s) whole milk, warmed; 1/2 cup(s) low-sodium chicken broth, warmed; 4 ounce(s) Fontina cheese, shredded; 4 ounce(s) white cheddar, shredded; 4 ounce(s) Gruyere cheese, shredded; 3 tablespoon(s) Asiago cheese, shredded, divided; 3 tablespoon(s) Parmesan cheese, shredded, divided; 2 1/2 teaspoon(s) yellow mustard; 2 teaspoon(s) Worcestershire sauce; 1/2 teaspoon(s) sea salt; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) ground nutmeg; - hot sauce, to taste; 1 cup(s) sauteed mushrooms; 1 - whole bake rotisserie chicken, cut into chunks; 1 cup(s) diced tomatoes; 1 cup(s) Panko bread crumbs; 2 tablespoon(s) olive oil; salt and pepper, to taste

(2 RATINGS)

90 Pinches 20 Photos

Josephine Quick

Indianapolis, IN

Updated on Oct 28, 2025

This is one of my husband's favorites. Serve with garlic bread and salad.

Rate

Rotisserie Chicken Mac and Cheese Casserole ready to be served.

Blue Ribbon Recipe

This rotisserie chicken mac and cheese will feed a crowd. A store-bought tender and juicy rotisserie chicken is cut into chunks and mixed into a creamy homemade macaroni and cheese. The cheese sauce is made with Fontina, white cheddar, Gruyere, Asiago, and Parmesan cheese. It's rich, savory, and super creamy. There are also diced tomatoes and sauteed mushrooms mixed in, making the casserole even heartier. Panko bread crumbs and Asiago and Parmesan cheese are sprinkled on top. When baked, it forms a nice crust. There are a few steps to the recipe, but it's an easy dinner that will become a family favorite.

— The Test Kitchen

prep time 30 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

1 pound dry pipette pasta
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, warmed
1/2 cup low-sodium chicken broth, warmed
4 ounces Fontina cheese, shredded
4 ounces white cheddar, shredded
4 ounces Gruyere cheese, shredded
3 tablespoons Asiago cheese, shredded, divided
3 tablespoons Parmesan cheese, shredded, divided
2 1/2 teaspoons yellow mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
- hot sauce, to taste
1 cup sauteed mushrooms
1 - whole bake rotisserie chicken, cut into chunks
1 cup diced tomatoes
1 cup Panko bread crumbs
2 tablespoons olive oil
salt and pepper, to taste

How To Make rotisserie chicken mac and cheese casserole

Test Kitchen Tips

This makes more than will fit in four 2 cup dishes. We baked the extra in a casserole dish. This could easily be prepared in a 9x13 pan.

Step 1

Preheat oven to 400 degrees F. Coat four 2-cup ovenproof baking dishes. Cook pasta in a large pot of boiling salted water for 1 minute less than directed on the package and drain.

Step 2

Melt butter in a saucepan over medium-low heat.
Step 3

Then add flour, stirring until pasty; cook 1 minute.
Step 4

Gradually whisk in milk and broth, increase heat to medium, and bring to a simmer.
Step 5

Cook sauce until slightly thickened, about 4 minutes.
Step 6

Reduce heat to low. Stir in Fontina, white cheddar, Gruyere, 2 Tbsp Asiago, and 2 Tbsp Parmesan cheese until smooth.
Step 7

Add mustard and Worcestershire.
Step 8

Season with salt, pepper, nutmeg, and hot sauce.
Step 9

Stir in rotisserie chicken.
Step 10

Add mushrooms and diced tomatoes.
Step 11

Stir in cooked pasta.
Step 12

Transfer to prepared baking dishes.
Step 13

Mix bread crumbs, oil, 1 Tbsp Asiago cheese, and 1 Tbsp Parmesan cheese. Season with salt and pepper.
Step 14

Sprinkle bread crumbs over pasta.
Step 15

Bake casseroles until the sauce is bubbly and crumbs are brown, about 20 minutes.
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Nutrition Facts

(per serving*)

calories: 551 kcal, carbohydrates: 55 g, cholesterol: 68 mg, fat: 26 g, fiber: 3 g, protein: 24 g, saturated fat: 13 g, sodium: 837 mg, sugar: 6 g, unsaturated fat: 13 g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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