Chicken And Macaroni Food

EASY CHICKEN AND MACARONI CASSEROLE

Steps:

• Enjoy.

BUFFALO-CHICKEN MACARONI AND CHEESE

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.

CREAMY CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

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.

ITALIANO CHICKEN AND PASTA MEDLEY

Steps:

• Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
• Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
• Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

MACARONI CHICKEN SKILLET

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, saute the broccoli, red pepper, onion and carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, peas, bouillon, tarragon and lemon-pepper; reduce heat., In a small bowl, combine flour and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drain macaroni; stir into the chicken mixture. Add cheese and stir until melted.

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.

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.

ONE-DISH CHICKEN MACARONI CASSEROLE

Steps:

• Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 400 degrees F. Butter a 3-quart baking dish. When the water is boiling, add the elbow macaroni and cook until very al dente, several minutes shy of the package cooking time. Drain, rinse and pat dry, then put in a large bowl.
• In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid. Increase the heat to boil away any excess liquid, about 5 minutes. Add the scallions, thyme and garlic and cook until the scallions are wilted, about 3 minutes.
• Sprinkle the vegetables with the flour and cook, stirring, until lightly browned, about 1 minute. Add the wine and cook until just absorbed. Pour in the chicken broth and half-and-half. Bring to a simmer and season with salt, pepper and the nutmeg. Simmer until the sauce is thickened and has lost the raw flour taste, about 7 minutes. Stir in the chicken, peas and carrots, and parsley and simmer just to heat the chicken through. Off the heat, whisk in the cream cheese until smooth.
• Pour the chicken and sauce into the bowl with the macaroni and toss well. Spread in the prepared baking dish. In a small bowl, toss together the breadcrumbs and parmesan. Sprinkle the breadcrumb mixture over the top of the baking dish. Dot the top with the remaining 2 tablespoons butter, cut into small pieces. Bake until the casserole is very bubbly and the top is crispy and golden brown, about 25 minutes. Let sit 10 minutes before serving.

MACARONI CHEESE & CHICKEN

Steps:

• Heat oven to 350ºF.
• Prepare Dinner as directed on package. Meanwhile, cook chicken in large skillet until done; drain. Return meat to skillet. Add all remaining ingredients except shredded cheese; mix lightly.
• Spoon half the prepared Dinner into13x9-inch baking dish sprayed with cooking spray; cover with half the meat mixture. Repeat layers. Top with shredded cheese.
• Bake 25 min. or until heated through.

COLD CHICKEN MACARONI SALAD

Steps:

• Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
• While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
• At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.

CHICKEN AND MACARONI

Steps:

• Combine cooked macaroni, chicken, soup, milk, pimientos, salt and pepper in a greased 2 1/2-quart casserole.
• Toss bread crumbs with melted butter; sprinkle over casserole.
• Bake uncovered in a 400° oven for 25 minutes, or until hot.

CHICKEN AND MACARONI IN TOMATO SAUCE

Steps:

• Preheat oven to 350.
• Spray a 9X13 pan with non-stick spray.
• In large bowl, mix together all ingredients, except chicken and cheese.
• Pour into prepared pan.
• Top with chicken pieces and then sprinkle with cheese.
• Cover pan with foil and bake at 350 for 30 minutes.
• Remove cover and push macaroni down into sauce if needed.
• Bake an additional 15-20 minutes or until macaroni is tender.

MARI'S CHICKEN AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes.
• Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.

CHICKEN AND MACARONI PASTA BAKE!

Steps:

• Heat oven to 180 degrees celcius.
• Heat oil in fry pan, add chicken in two batches, cook until lightly browned.
• once finished leave pan out ready for the next ingredients.
• while the chicken is cooking cook pasta, following cooking instructions on packet.
• Using the pan cook the onion for about 2 minutes and then add the rest of the chopped vegetables (if you do not like your vegetables crunchy then put them in the microwave for 5 minutes in a microwave safe dish, with enough water to cover them) , also add the tomato soup and whole or diced tomatoes.
• Simmer for about 15mins or until vegies are cooked.
• In a large mixing bowl put the tomato mixture in followed by the pasta and chicken. Stir making sure everything is coated with the sauce.
• add the sour cream to the mixture. If the sauce goes a nice orange, creamy colour then it should be right, if not add a bit more. The amount of sour cream you add can vary depending on your taste, thats just how i like it.
• Once the sour cream is thoroughly mixed through, put into a baking dish and sprinkle the cheese evenly over the top.
• Bake for 20 - 25 minutes or until cheese goes golden brown.

CHICKEN AND MACARONI CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Mix all ingredients in ungreased 1 1/2 quart casserole dish.
• Cover tightly; bake 1 hour.

MACARONI CHICKEN DINNER

Steps:

• In a large bowl, combine the soup, broth, milk and cream. Stir in the chicken, macaroni, cheese, celery and eggs. Transfer to a greased 3-qt. baking dish., Cover and bake at 350° for 30 minutes. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, 15-20 minutes longer or until macaroni is tender. Let stand for 5 minutes before serving.