Chicken Mac And Cheese Recipes

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
• Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Steps:

• Cook the pasta according to the package instructions. Drain and set aside.
• Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
• Toss together the Cheddar, fontina and cornstarch in a bowl.
• Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.

Steps:

• Preheat grill to medium-high.
• Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside.
• Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap® Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down.
• Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs.
• Place foil-wrapped chicken thighs onto the grill.
• Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char.
• Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces.
• Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain.
• Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth.
• Add the pasta to the cheese sauce and stir to incorporate.
• Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste.

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.

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.

Steps:

• Preheat the oven to 400ºF.
• Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente.
• In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant.
• Add chicken to pan.
• Stir in the adobo powder, flour, chili powder and cumin.
• Stir and cook until chicken is browned.
• Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley.
• Stir in all of the cheese until melted.
• Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
• Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
• Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
• In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
• Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
• Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
• Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
• Enjoy!

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Stir in tomatoes and soup; cook on medium heat 5 min. or until chicken is done, stirring occasionally.
• Add Dinner; stir until blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

Steps:

• In large pot boil water, add pinch of salt and a few drops canola oil.
• cook shells in boiling water for 5-6 minutes.
• drain, rinse and set aside.
• melt butter and sautee onion and garlic, remove 4 tablespoons butter.
• add white flour and reduce heat.
• add half and half.
• add shredded cheddar.
• when melted, stir in pasta and chicken.
• add salt and pepper to taste.
• crush salad croutons to powder in ziploc bag or between two bowls.
• add reserved butted and parmesan cheese.
• transfer pasta/cheese mix to 9x 13 baking pan.
• top with crouton and cheese mix.
• bake 350 for 12 minutes or till topping is browned.

Steps:

• Prepare Dinner as directed on package, using the Light Prep directions.
• Meanwhile, cook and stir chicken and oregano in large nonstick skillet sprayed with cooking spray on medium heat 3 min. Stir in tomatoes and beans; cook 5 min. or until chicken is done and mixture is heated through. Place in large bowl.
• Add Dinner; mix lightly. Top with mozzarella.

Steps:

• Bring 6 cups (1.5 l) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7-8 minutes, or until tender, stirring occasionally.
• Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add 4 tablespoons of butter, the milk, and cheese sauce mix and stir well until creamy. Remove the pot from the heat.
• Melt the remaining tablespoon of butter in a medium skillet over medium heat, then add the red onion, salt, cayenne, and shredded chicken. Sauté for 1-2 minutes, or until the onion is just starting to get tender and the chicken is heated through. Mix the chicken mixture into the mac and cheese.
• Transfer the mac and cheese to a serving bowl and drizzle the Kraft® Ranch Dressing and Cholula® Hot Sauce on top, then garnish with the sliced green onion. Serve warm.
• Enjoy!