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Chicken Mac and Cheese Casserole

Chicken mac and cheese casserole in a 9x13 baking dish with golden Panko topping and melted cheddar cheese
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This chicken mac and cheese casserole is creamy, cheesy, and packed with tender pickle-juice marinated chicken under a golden Panko crust. A crowd-pleasing comfort food dinner the whole family will love.

Ingredients

Scale
  • 2 pounds raw chicken tenders (about 10 tenders)
  • 3 cups pickle juice
  • 2 tablespoons brown sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil (for cooking)
  • 14 ounces boxed macaroni and cheese (1 box, with included flavor packet)
  • 4 tablespoons unsalted butter (half stick, room temperature)
  • 8 ounces shredded cheddar cheese (divided)
  • 4 ounces cream cheese (half brick, room temperature)
  • 1.5 cups Panko breadcrumbs

Instructions

  1. Whisk together pickle juice, brown sugar, and black pepper in a large bowl until the sugar dissolves. Add chicken tenders, press down so they are fully submerged, cover with plastic wrap, and refrigerate for 30 minutes. Do not marinate longer than 2 hours.
  2. Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
  3. Boil the macaroni according to box directions. Drain and return to the pot. Stir in the seasoning packet, room-temperature butter, half the shredded cheddar, and all the cream cheese until completely smooth. Add a splash of milk if the mixture looks too thick.
  4. Spray a baking sheet with butter spray. Spread Panko evenly and spray the tops. Bake for 3 minutes at 350 degrees F until just golden. Set aside.
  5. Heat olive oil in a skillet over medium heat. Drain chicken tenders from the marinade and shake off excess liquid. Cook for 2 to 4 minutes per side until internal temperature reaches 165 degrees F. Transfer to a cutting board and chop into bite-sized pieces.
  6. Fold the chopped chicken into the mac and cheese. Spread evenly into the prepared baking dish.
  7. Sprinkle the remaining shredded cheddar over the top, then add the toasted Panko breadcrumbs in an even layer.
  8. Bake for 20 to 25 minutes until the top is light golden and the edges are bubbly. Tent loosely with foil if the topping browns too fast in the last 10 minutes.
  9. Let cool for 10 minutes before serving to allow the sauce to settle.

Notes

  • Do not marinate chicken longer than 2 hours or the pickle juice acid will make the meat mushy.
  • Use room-temperature butter and cream cheese to prevent clumping in the hot noodles.
  • Shortcut option: Use shredded rotisserie chicken tossed with 1 to 2 tablespoons of pickle juice instead of raw marinated chicken.
  • If the mac and cheese looks thick before baking, stir in a splash of milk to keep it creamy after baking.

Nutrition

Find it online: https://www.benefitiany.com/chicken-mac-and-cheese-casserole/