Chicken Mccheese Recipes

CHICKEN MAC AND CHEESE RECIPE

Steps:

• Heat 1 tsp of the butter in a pot or a large skillet over high-medium heat
• Add salt and pepper to the chicken and put the chicken into the pot
• Cook for around 5-7 minutes until slightly brown and cooked through
• Remove the meat from the pot.
• Add the second tsp of butter and the garlic and cook for 1-2 minutes
• Pour in the chicken stock and milk, add the mustard and the nutmeg, stir and bring to boil.
• Once boiling add the pasta and give it a good stir.
• Reduce heat to medium-low and cook pasta for 9-10 minutes while stirring regularly (note 1)
• Once the pasta is cooked, remove the pot from the stove, add all three cheeses and stir thoroughly to bring them all to melt.
• Add salt and pepper to taste.
• Put the chicken with all the accumulated juices into the pot, fold it in and serve immediately.

CHICKEN MAC & CHEESE

Steps:

• Cook macaroni according to package directions, adding broccoli during the last 5 minutes of cooking. Drain., Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink. Remove from pan., In same pan, melt butter. Stir in flour, paprika and cayenne until smooth; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheese and mustard until cheese is melted., Add macaroni mixture and chicken to sauce. Heat through, stirring to combine.

CHICKEN MACARONI SALAD

Steps:

• In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
• In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
• Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
• Add drained elbow macaroni to chicken mixture. Toss to coat.
• Refrigerate for several hours before serving.

CHICKEN MCCHEESE

Steps:

• Mix all ingredients together and cook in covered 1 1/2 quart casserole at 350* for 1 hour.

EASY CHICKEN MAC AND CHEESE

Steps:

• Serve: Ladle the cheesy chicken macaroni right out of the pot when it's super creamy, and top it with crispy breadcrumbs.

CHICKEN-MACARONI CASSEROLE

Steps:

• In a large skillet over med-high heat, saute onions in butter until onions are tender.
• Add in soup and 1 ½ cups cheese; gradually stir in milk.
• Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
• Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
• Bake in a preheated 350° oven for 30 minutes or until heated through.
• Top with remaining ½ cup cheese and bake 5 minutes.

BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
• Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
• Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

CHICKEN RANCH MAC & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing., Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and a thermometer inserted in center reads 165°.

CHICKEN MACARONI

Steps:

• In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.