Chicken And Broccoli Macaroni And Cheese Recipes

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MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI



Mac and Cheddar Cheese with Chicken and Broccoli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

Steps:

  • Place a pot of water on to boil for macaroni.
  • Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
  • To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
  • While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
  • Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
  • Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.

MACARONI AND CHEESE WITH BROCCOLI AND CHICKEN



Macaroni and Cheese With Broccoli and Chicken image

Adaptation from Rachel Ray--really good. I added garlic to mine because to me nothing can be made without garlic =)

Provided by Kitty Kat Cook

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 lb chicken breast tenders, chopped
salt and pepper
1 small white onion, chopped
3 tablespoons green onions or 3 tablespoons chives
1 lb elbow macaroni
2 1/2 cups raw broccoli florets, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 1/2 cups whole milk
1 cup heavy whipping cream
1 cup chicken broth
3 cups yellow sharp cheddar cheese
1 cup of shredded cheddar cheese or 1 cup shredded parmesan cheese

Steps:

  • Heat a medium pan over medium-high heat. Add olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and chives and cook another 6 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
  • In a separate pot boil water, add pasta and salt. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and the broccoli is just tender.
  • Meanwhile, heat a large pot over medium heat. Add butter and melt, then add flour, cayenne and garlic and whisk together over heat until it thickens, then cook a minute more. Whisk in milk, heavy cream and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
  • Drain macaroni and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
  • Add cheese to milk sauce and stir. Pour sauce over pasta and stir to combine.
  • Put pasta in a 9" x 13" glass baking pan. Sprinkle with the shredded cheese and broil for 5 minutes.

CHICKEN AND BROCCOLI MACARONI AND CHEESE



Chicken and Broccoli Macaroni and Cheese image

Mix Cheddar, Pecorino-Romano and Parmesan for an extra-cheesy chicken mac and cheese.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
10 ounces elbow macaroni
2 1/2 cups broccoli florets, cut into 1-inch pieces
1 boneless, skinless chicken breast, cut into1-inch pieces (about 8 ounces)
2 tablespoons unsalted butter
2 cups milk
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 cup shredded sharp Cheddar
1/4 cup grated Pecorino-Romano
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and broccoli and cook for 5 minutes; the pasta will only be about halfway cooked. Reserve 1 cup of the cooking water, then drain the pasta and broccoli and return them to the pot.
  • Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes; set aside.
  • Put the pot with the pasta and broccoli over low heat. Stir in the milk, flour, mustard, Worcestershire, 1 teaspoon salt and the remaining 1 tablespoon butter. Bring to a simmer and cook, stirring, until the sauce thickens and the pasta is al dente, 3 to 5 minutes. Turn off the heat, add the Cheddar, Pecorino-Romano, Parmesan, cooked chicken and 1/4 cup of the reserved cooking water and stir until the cheese melts. Gradually add the remaining cooking water as needed until the pasta is creamy and saucy. Serve hot.

BROCCOLI AND CHICKEN BAKED MAC & CHEESE



Broccoli and Chicken Baked Mac & Cheese image

I was really craving baked macaroni and cheese one night so I decided to throw in some other items to make a meal out of it. Everyone loved it and my step-daughter asked if I could make it once a week. It is cheesy and fantastic with veggies and chicken added so you don't have to worry about making side dishes. This fed our family of five and gave my hubby leftovers for work. See the last step for make ahead information.

Provided by PSU Lioness

Categories     Macaroni And Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb chicken breast, diced
olive oil
8 ounces broccoli florets, cooked and chopped (I used a little over a half of a regular sized bag of frozen broccoli cuts. Use more or less to fit )
1 lb elbow macaroni, cooked
1 (10 3/4 ounce) can cheddar cheese soup
1 (10 ounce) can evaporated milk
1/2 cup sour cream
1/4 cup milk
1/4 cup parmesan cheese
1/2 teaspoon seasoning salt
6 tablespoons butter (or 3/4 of a stick)
2 (8 ounce) bricks sharp white cheddar cheese, shredded (I shredded them in a food processor)

Steps:

  • Preheat oven to 350.
  • Heat about 1 tbsp olive oil in a large saucepan over Medium/High heat. Add chicken to the pan and saute until done, seasoning with salt and pepper if preferred.
  • If broccoli florets are not already cooked and chopped, do this now. You can buy frozen chopped broccoli to save time.
  • Add chicken and broccoli to the already cooked macaroni pasta. Toss to make sure it is well mixed.
  • In a medium mixing bowl, combine the cheddar cheese soup, evaporated milk, sour cream, milk, Parmesan and seasoned salt. Add the butter after everything else is mixed.
  • Cover with plastic wrap and cut a few slits in the top to vent.
  • Microwave for 4 minutes to melt butter and heat the rest of the soup mixture. Make sure butter is melted when finished. If not, stir and microwave for another minute or two.
  • To assemble the macaroni, layer 1/2 of the macaroni/chicken/broccoli mixture in the bottom of a sprayed 9x13 glass baking dish. Top with half of the cheese soup mixture. Top with half of the shredded cheese.
  • Repeat all three layers one more time.
  • Bake, uncovered, for 25 minutes or until the edges are bubbly and the cheese on top is melted. If the top is already browned, skip the next step.
  • Turn oven to BROIL and allow macaroni to remain in the oven for 5 minutes until the cheese on top is lightly browned. You may even want to keep the oven door open a crack to watch the top and make sure it doesn't burn.
  • You can make this a day or two ahead of time, cover with plastic wrap and keep in the fridge until you are ready to bake it. Just remove it from the fridge about 45 minutes before baking so it comes up to room temperature and cooks evenly.

CHEESY CHICKEN AND BROCCOLI CASSEROLE



Cheesy Chicken and Broccoli Casserole image

Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.

Provided by Eric Wood

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 8

Number Of Ingredients 9

1 teaspoon unsalted butter, or as needed
2 skinless, boneless chicken breasts, cubed
3 cups finely chopped broccoli
2 (10.5 ounce) cans condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese, divided
½ cup shredded mozzarella cheese
½ cup sour cream
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
  • Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
  • Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
  • Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
  • Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g

CHICKEN, BROCCOLI, AND COTTAGE CHEESE CASSEROLE



Chicken, Broccoli, and Cottage Cheese Casserole image

This chicken and broccoli casserole is really rich and filling. I get requests for it all the time at family gatherings. One dish, not a lot of fuss, and good eats.

Provided by lilshortcake1

Categories     Chicken and Broccoli Casserole

Time 1h

Yield 8

Number Of Ingredients 9

1 (16 ounce) package frozen broccoli
2 (10 ounce) cans white meat chicken, drained and flaked
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container cottage cheese
1 (8 ounce) package shredded Cheddar cheese
¼ cup creamy salad dressing (such as Miracle Whip®)
1 tablespoon lemon juice
1 sleeve butter-flavored crackers, crushed
¼ cup butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine broccoli and 1/2 cup water in a saucepan over medium heat. Cover and cook until tender, about 10 minutes. Drain.
  • Transfer broccoli to a 9x13-inch casserole dish. Add chicken, condensed soup, cottage cheese, Cheddar cheese, salad dressing, and lemon juice and mix until well combined.
  • Mix crushed crackers and melted butter together; sprinkle over the casserole.
  • Bake in the preheated oven for about 30 minutes.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 11.1 g, Cholesterol 101.2 mg, Fat 27.2 g, Fiber 1.7 g, Protein 28.6 g, SaturatedFat 13.1 g, Sodium 1033.5 mg, Sugar 2.6 g

MAC AND CHEESE WITH CHICKEN AND BROCCOLI



Mac and Cheese with Chicken and Broccoli image

Choose Mac and Cheese with Chicken and Broccoli this week! This Mac and Cheese with Chicken and Broccoli features tender chicken chunks & broccoli florets.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 4

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup each milk and water
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
1 pkg. (10 oz.) frozen broccoli florets, thawed

Steps:

  • Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done.
  • Add milk, water and Macaroni; stir. Bring to boil; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
  • Stir in Cheese Sauce and broccoli; cook and stir 5 min. or until heated through.

Nutrition Facts : Calories 480, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g

CHICKEN-AND-BROCCOLINI MAC AND CHEESE



Chicken-and-Broccolini Mac and Cheese image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, plus more for baking dish
2 cups whole milk
1 pound boneless, skinless chicken-breast halves, cut in half horizontally
2 teaspoons Dijon mustard
8 ounces cream cheese, cut into 1-inch pieces
Coarse salt and freshly ground pepper
12 ounces wide egg noodles
12 ounces Broccolini or broccoli florets
8 ounces sharp cheddar cheese, shredded (about 2 1/2 cups)
1 cup coarse fresh breadcrumbs

Steps:

  • Preheat oven to 350 degrees. Brush a 3-quart broiler-proof baking dish with oil. Bring milk to a simmer in a pot. Add chicken; simmer until cooked, 5 minutes. Transfer to a plate. Remove pot from heat; whisk in mustard and cream cheese. Season with salt and pepper.
  • Shred chicken. Cook noodles in a pot of boiling salted water 3 minutes. Add Broccolini; cook until noodles and Broccolini are al dente, 2 minutes. Reserve 1/2 cup pasta water. Drain noodles and Broccolini; toss with chicken, sauce, pasta water, and cheddar. Transfer to baking dish.
  • Toss breadcrumbs with oil; sprinkle over casserole. Cover with parchment-lined foil; bake 20 minutes. Uncover casserole; increase heat to broil. Cook until top is golden brown in places and breadcrumbs are crisp, 4 to 5 minutes.

MAC AND CHEESE WITH CHICKEN AND BROCCOLI



Mac and Cheese with Chicken and Broccoli image

Provided by Brian S. Hale

Categories     Cheese     Chicken     Dairy     Herb     Pasta     Vegetable     Kid-Friendly     Quick & Easy     Back to School     Cheddar     Broccoli     Fontina     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

1 pound skinless boneless chicken breasts
Olive oil (for brushing)
2 heads of broccoli, cut into florets (about 5 cups)
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
4 cups whipping cream
1 cup grated Fontina cheese (about 4 ounces)
1 cup grated cheddar cheese (about 4 ounces)
1 pound pasta shells, freshly cooked
1/2 bunch fresh chives, chopped

Steps:

  • Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Brush both sides with olive oil. Grill until cooked through, about 6 minutes per side. Dice chicken and set aside. Cook broccoli in medium pot of boiling salted water until crisp-tender, about 3 minutes. Set aside.
  • Melt butter in heavy large saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly. Gradually mix in cream. Bring to boil, reduce heat, and simmer 10 minutes, stirring frequently. Add both cheeses and stir until sauce is smooth. Season to taste with salt and pepper. Add pasta, chicken, and broccoli to sauce; mix well. Garnish with chives and serve.

CHEESY CHICKEN & BROCCOLI MACARONI



Cheesy Chicken & Broccoli Macaroni image

Use a cup of broth and some frozen broccoli to make a Cheesy Chicken & Broccoli Macaroni. This chicken and broccoli macaroni serves six in forty minutes.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 5

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (16 oz.) frozen chopped broccoli, thawed

Steps:

  • Cook and stir chicken in large nonstick skillet on medium-high heat 8 to 10 min. or until done.
  • Stir in broth. Bring to boil. Add macaroni; stir. Cover; simmer on medium-low heat 8 to 10 min. or until macaroni is tender.
  • Add VELVEETA and broccoli; cook 4 to 5 min. or until VELVEETA is completely melted and broccoli is heated through, stirring frequently.

Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 720 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 6 g, Protein 27 g

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