Chicken Veggie Mac Food

CHICKEN AND ROASTED VEGETABLE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray.
• Cook pasta according to package directions. Drain and set aside for a few minutes.
• To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux will gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
• Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine.
• Add chicken, broccoli, asparagus, onion and bacon, stirring to combine.
• Transfer mac and cheese to prepared baking dish. Top with additional shredded cheese and bake for 25-30 minutes, until cheese is melted. Serve warm.

CHEESY CHICKEN & VEGGIE MAC

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.

CHICKEN & VEGGIE MAC

Steps:

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

HEARTY VEGETABLE AND MACARONI SOUP

Steps:

• Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
• Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
• Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.

DELUXE GARDEN VEGGIE & CHICKEN MAC & CHEESE

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Stir in chicken.

CHEESY CHICKEN & VEGGIE MAC

Steps:

• In a large pot, cook elbow noodles according to the package directions, and add frozen veggies during the last 5 minutes of cooking. When done cooking, drain noodle and veggie mixture.
• Return noodles and veggies to pot, add chicken and, over medium heat, stir in cheese, milk, butter and spices until creamy and everything is warmed through.
• Dish directly onto your plate and enjoy!
• HOW I COOK MY CHICKEN:
• Depending on how much chicken I have to cook, I use a 2:1 ratio of water to chicken broth.
• I add spices to the water/chicken broth depending on what dish. For example, I use cumin and cayenne for Mexican, and I use Italian seasoning, fresh ground black pepper and a bit of olive oil for Italian dishes. For this dish I just use the chicken broth, a bit of salt and small splash of worsteshire sauce.
• Bring the water/broth/spices mix to a rolling boil. Add chicken breast to pot, bring back to a boil and boil for 5 minutes. Turn heat down and simmer for ten minutes. Then take off heat completely and let sit in hot water for 15-20 minutes.
• Take chicken out and let cool until you can handle it.
• Shred or cube the chicken.
• Add to the dish it was intended for!
• NOTE: I should probably note, this works very well for medium sized BONELESS SKINLESS breasts -- if using large or bone in pieces, it will probably take longer. Just check frequently.