Creamy, cheesy, and made to feed a crowd, this rotisserie chicken mac and cheese casserole takes comfort food to the next level.
Tender chunks of store-bought rotisserie chicken are folded into a rich five-cheese sauce with pasta, mushrooms, and tomatoes, then baked with a golden panko topping for an easy, hearty dinner the whole family will love.
Rotisserie Chicken Mac and Cheese Casserole
Ingredients
- 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, shredded
- 4 oz white cheddar, shredded
- 4 oz Gruyere cheese, shredded
- 3 Tbsp Asiago cheese, shredded, divided
- 3 Tbsp Parmesan cheese, shredded, divided
- 2 1/2 tsp yellow mustard
- 2 tsp Worcestershire sauce
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
- hot sauce, to taste
- 1 c sauteed mushrooms
- 1 whole bake rotisserie chicken, cut into chunks
- 1 c diced tomatoes
- 1 c Panko bread crumbs
- 2 Tbsp olive oil
- salt and pepper, to taste
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