A casserole of rotini pasta tossed together with juicy rotisserie chicken in a homemade cheddar cheese sauce with a crunchy topping…pure comfort!
When I think of my favorite comfort foods, homemade Mac ‘n Cheese or a creamy Chicken Casserole is pretty high on the list. So combining the two into one casserole is just pure genius, wouldn’t you say?! Think about it – curly rotini pasta tossed together with juicy rotisserie chicken in a homemade cheddar cheese sauce with a hint of garlic that’s then covered with more cheese and a crunchy crumb topping. That’s what I call Cheesy Chicken Mac Casserole, or just pure comfort!
- 2 tablespoons unsalted butter
- 3-1/2 tablespoons all-purpose flour
- 1-1/2 cups milk
- 7 ounces Dubliner cheese, grated (or your favorite cheddar)
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 6 ounces rotini pasta, cooked and drained
- 1 cup rotisserie chicken, shredded
- 1/4 cup Dubliner cheese, shredded
- 1/4 cup Pepper Jack cheese, shredded
- 1 cup dry Pepperidge Farm herb seasoned stuffing
- Preheat oven to 350 degrees.
To make sauce:
- Melt butter in a medium sauce pan over medium heat. Add flour and whisk to combine; cook for about 1 minute.
- Slowly add milk, stirring constantly and cook until thickened. Remove from heat and add cheese and remaining ingredients. Stir until melted.
To make casserole:
- Combine cooked and drained rotini pasta with the chicken and cheese sauce and pour into an 8-inch baking dish that has been coated with cooking spray or butter.
- Sprinkle the herb stuffing mix then the cheese over the pasta.
- Bake uncovered for 20 minutes or until bubbly. Let stand 5 minutes before serving.
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Amount Per Serving: Calories: 586 Total Fat: 35g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 140mg Sodium: 979mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 39g