Lightly grease mini muffin cups with cooking spray. Preheat oven to 425°F.
In a small bowl mix the breadcrumbs, parmesan cheese and 1 tsp oregano. Toss to combine and divide half evenly inside the bottom of each muffin mold.
Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 2 minutes.
Whisk in milk until thickened, about 3 minutes. Remove from heat and stir in the cheeses, chilies, peppers and 1 tsp oregano until smooth. Gently fold in macaroni and chopped chicken until well coated.
Using medium cookie/ice cream scoop place mixture into prepared muffin tins. Sprinkle with remaining Panko/Parmesan topping. Bake until golden brown on top, about 14 minutes. Cool for 5 minutes and remove from muffin pans. Serve warm or allow to cool and freeze for later use.