Cheesy Chicken Vegetable Macaroni Recipes

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CHEESY CHICKEN AND VEGETABLES



Cheesy Chicken and Vegetables image

From Betty's Soul Food Collection... Bravissimo! Italian-inspired flavors blend with fresh chicken breast and lots of cheese for a one-skillet dinner that's just plain great.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
1 lb uncooked chicken breast tenders (not breaded)
1/2 teaspoon pepper
2 bags (12 oz) frozen broccoli & cheese sauce
2 teaspoons dried basil leaves
1/4 cup grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
  • Stir in frozen vegetables with sauce chips. Reduce heat to medium-low. Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
  • Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.

Nutrition Facts : Calories 240, Carbohydrate 12 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 7 g, TransFat 0 g

CHEESY CHICKEN & VEGGIE MAC



Cheesy Chicken & Veggie Mac image

We know you like chicken, so we've prepared this cheesy recipe with macaroni and vegetables for your enjoyment. The best part? It's ready in 25 minutes.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 6

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (10 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower)
1/4 cup milk
1/4 cup vegetable oil spread
1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)
1/8 tsp. garlic powder

Steps:

  • Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water along with the macaroni. Drain; return to pan.
  • Add Cheese Sauce Mix and remaining ingredients; mix well. Cook on low heat 1 to 2 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 3 g, TransFat 3.5 g, Cholesterol 60 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

MACARONI AND CHEESY CHICKEN BAKED CASSEROLE



Macaroni and Cheesy Chicken Baked Casserole image

Take your mac and cheese weeknight dinner to a whole new level with this veggie-kissed casserole. The crunchy cheese and bread crumb topping makes a perfect finish for the creamy filling.

Provided by By Brooke Lark

Categories     Entree

Time 1h5m

Yield 10

Number Of Ingredients 12

2 cups uncooked elbow macaroni (about 9 oz)
4 tablespoons butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon pepper
3 cups milk
4 cups shredded Cheddar cheese (16 oz)
2 cups chopped cooked chicken
1 bag (16 oz) frozen broccoli florets
1 1/2 cups Progresso™ panko crispy bread crumbs
4 tablespoons butter, melted

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.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 16 g, ServingSize About 1 1/4 cups, Sodium 720 mg, Sugar 6 g, TransFat 1 g

CHICKEN & VEGETABLE CHEESY PASTA



Chicken & Vegetable Cheesy Pasta image

Easy, cheesy and delicious, this Healthy Living recipe has it all-chicken, veggies and pasta-and it's ready to serve in just 35 minutes.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 Tbsp. oil, divided
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips, divided
7 carrots (1/2 lb.), shredded
1 onion, sliced
2 cloves garlic, minced
6 KRAFT Singles, chopped
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add half the chicken; cook and stir 2 min. or until lightly browned. Remove from skillet; cover to keep warm. Repeat with remaining chicken and 1 tsp. of the remaining oil. Add remaining oil, carrots, onions and garlic to skillet; cook and stir 3 min. Return chicken to skillet; cook 2 min. or until done, stirring frequently. Remove from heat; cover to keep warm.
  • Drain pasta, reserving 1-1/4 cups of the cooking water. Return pasta to pan. Stir in reserved water and Singles; cook and stir 1 min. or until Singles are completely melted. Add chicken mixture; cook and stir 2 min. or until heated through. Top with Parmesan and parsley.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g

CHEESY CHICKEN CASSEROLE WITH VEGETABLES



Cheesy Chicken Casserole with Vegetables image

Crispy coated chicken thighs with delicious vegetables in a creamy cheese sauce for a satisfying dinner.

Provided by Cheerios

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

½ cup dry farina cereal (such as Cream of Wheat®)
¼ cup cornmeal
½ teaspoon ground ginger
½ teaspoon ground turmeric
1 egg
2 pounds chicken thighs
2 tablespoons canola oil
2 potatoes, cut crosswise into thin slices
1 head cauliflower, broken into florets
¼ cup butter
4 tablespoons all-purpose flour
1 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
  • Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
  • Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
  • Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
  • Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
  • Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 30.8 g, Cholesterol 142.5 mg, Fat 32.2 g, Fiber 3.5 g, Protein 32.8 g, SaturatedFat 14 g, Sodium 333.2 mg, Sugar 4.6 g

ONE PAN CHEESY CHICKEN AND VEGETABLES



One Pan Cheesy Chicken and Vegetables image

A creamy and cheesy one skillet meal full of fresh vegetables and tender chicken--and it's ready in less than 30 minutes!

Provided by Sandra_92083

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 pound skinless, boneless chicken thighs, cut into strips
1 medium onion, finely diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 (5.6 ounce) package Knorr® Rice Sides™ - Chicken
2 cups water
1 ½ teaspoons dried basil
¾ cup shredded Cheddar cheese

Steps:

  • Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
  • Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
  • Stir in cooked chicken, basil, and shredded Cheddar cheese.

Nutrition Facts : Calories 472 calories, Carbohydrate 16.3 g, Cholesterol 87.3 mg, Fat 24.8 g, Fiber 4.2 g, Protein 27.4 g, SaturatedFat 11.1 g, Sodium 250.7 mg, Sugar 3 g

CHEESY LEMON-CHICKEN PASTA



Cheesy Lemon-Chicken Pasta image

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Provided by Cooking44

Categories     Chicken Pasta

Time 35m

Yield 4

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
1 cup frozen peas
2 tablespoons butter
2 tablespoons olive oil
1 (8 ounce) package button mushrooms, sliced
½ cup diced onion
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
kosher salt and ground black pepper to taste
½ (8 ounce) package reduced-fat cream cheese, cubed and softened
¼ cup fresh lemon juice
2 teaspoons lemon zest
½ cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
¼ cup chopped flat-leaf (Italian) parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
  • While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
  • Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
  • Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Nutrition Facts : Calories 830.2 calories, Carbohydrate 94.9 g, Cholesterol 112.3 mg, Fat 28 g, Fiber 6.6 g, Protein 51.9 g, SaturatedFat 12.1 g, Sodium 477.5 mg, Sugar 8.2 g

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET



Easy Cheesy Chicken & Pasta Veggie Skillet image

This is from the Kraft Foods website. I modified it to suit our taste and was very pleased with the result! This is a kid pleasing recipe and is super easy for a quick weeknight meal!

Provided by Dine Dish

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast, cubed
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups uncooked shell macaroni
1/2 lb Velveeta cheese, cubed
2 cups frozen corn or 2 cups frozen peas, thawed & drained
1 (4 ounce) can mushrooms, drained
1/4 teaspoon ground cumin

Steps:

  • Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
  • Add soup and 2 cups of water.
  • Bring to a boil.
  • Stir in 2 cups of shells macaroni.
  • Reduce heat to medium-low;cover with tight-fitting lid.
  • Simmer 12 minutes or until macaroni shells are tender.
  • Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
  • Let stand 5 minutes before serving.
  • Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!

Nutrition Facts : Calories 406.9, Fat 14.4, SaturatedFat 6.9, Cholesterol 82.4, Sodium 1008.8, Carbohydrate 42.7, Fiber 3.5, Sugar 3.9, Protein 29.5

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