Description
Chicken Parmesan Mac and Cheese is a comforting and indulgent casserole combining creamy macaroni and cheese with crispy popcorn chicken, marinara sauce, and a generous topping of melted mozzarella and Parmesan cheeses. This delicious dish is baked to golden perfection, making it a perfect family-friendly meal that’s ready in just 40 minutes.
Ingredients
Scale
Chicken
- 1 lb frozen popcorn chicken
Macaroni and Cheese Base
- 4 cups water
- 2 cups heavy cream
- 1 lb macaroni
- 10.5 oz condensed cheddar cheese soup
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp onion powder
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 4 cups shredded mozzarella cheese, divided
- 1/2 cup shredded Parmesan cheese
Toppings
- 1 1/2 cups marinara sauce
Instructions
- Cook the popcorn chicken: Prepare the frozen popcorn chicken according to the package instructions until fully cooked and crispy. Set aside.
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking later.
- Cook macaroni: In a large pot, bring 4 cups of water and 2 cups of heavy cream to a boil. Add 1 lb macaroni, stir gently to ensure it is submerged, then cover and reduce heat to medium-low. Cook for 8 minutes, stirring occasionally to prevent sticking.
- Make the cheese sauce: Remove the lid from the pot, then stir in 10.5 oz condensed cheddar cheese soup, 1 1/2 tbsp garlic powder, 1 1/2 tbsp onion powder, 1 1/2 tsp salt, and 1 1/2 tsp pepper. Mix thoroughly. Add 2 cups shredded mozzarella cheese and 1/2 cup shredded Parmesan cheese and stir until cheeses have fully melted and the sauce is smooth.
- Assemble the casserole: Transfer the cheesy macaroni into a greased 9 x 13 inch baking dish, spreading evenly. Layer the cooked popcorn chicken on top of the macaroni. Spoon 1 1/2 cups marinara sauce evenly over the chicken. Finally, sprinkle the remaining 2 cups shredded mozzarella cheese over the top.
- Bake the casserole: Place the dish in the preheated oven and bake for 13-15 minutes, or until the cheese topping has melted completely and is beginning to brown lightly.
- Serve and enjoy: Remove from the oven and let it cool for a few minutes. Serve warm as a hearty and satisfying meal.
Notes
- Be sure to cook the popcorn chicken fully before assembling to ensure it stays crispy.
- Use freshly shredded cheese for better melting and flavor.
- You can substitute the heavy cream with whole milk for a lighter version, though the sauce will be less rich.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.
- For a gluten-free version, substitute macaroni and soup with gluten-free alternatives.
