Zingy Broccoli Chicken And Cheese Macaroni Casserole Sp5 Recipes

CHICKEN AND BROCCOLI MACARONI AND CHEESE

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.

MACARONI AND CHEESY CHICKEN BAKED CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
• In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
• In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

MAC-N-CHEESE CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Completely cook the chicken in the oil. Drain.
• Set aside cooked chicken, broccoli, bacon and shredded cheese.
• Cook the macaroni and cheese as directed on the package.
• Using a wire whisk, beat the milk, eggs and pepper until blended. Set aside.
• Spread half of the macaroni and cheese in a lasagna pan, then cover with half of the shredded cheese.
• Layer in the chicken and broccoli and cover with the rest of the macaroni and cheese.
• Pour the milk and egg mixture over the top.
• Sprinkle on the remainder of the shredded cheese. Top with the italian breadcrumbs and finally the crumbled bacon.
• Put in the oven for 20-25 minutes or until heated all the way through. Serve warm.

BROCCOLI AND CHICKEN BAKED MAC & CHEESE

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.

MACARONI AND CHEESE WITH BROCCOLI AND CHICKEN

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.