Bake until the casserole is very bubbly and the top is crispy and golden brown, about 25 minutes. Dot the top with the remaining 2 tablespoons butter, cut into small pieces. Sprinkle the breadcrumb mixture over the top of the baking dish. Spread chicken over the top, then broccoli. Pour over milk and broth, add garlic and butter. Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat. In a small bowl, toss together the breadcrumbs and parmesan. Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection). Pour the chicken and sauce into the bowl with the macaroni and toss well. Off the heat, whisk in the cream cheese until smooth. Stir in the chicken, peas and carrots, and parsley and simmer just to heat the chicken through. Simmer until the sauce is thickened and has lost the raw flour taste, about 7 minutes. Bring to a simmer and season with salt, pepper and the nutmeg. Add flour, and cook, stirring constantly, for 2 minutes. Add onion and garlic cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. In a very large skillet, melt butter over medium-high heat. Pour in the chicken broth and half-and-half. Spray a 13×9-inch baking dish with nonstick cooking spray. Add the wine and cook until just absorbed. Sprinkle the vegetables with the flour and cook, stirring, until lightly browned, about 1 minute. Add the scallions, thyme and garlic and cook until the scallions are wilted, about 3 minutes. Increase the heat to boil away any excess liquid, about 5 minutes. Cook until the mushrooms have given up their liquid. Add the mushrooms and season with salt and pepper. In a large saucepan over medium heat, melt 4 tablespoons of the butter. Drain, rinse and pat dry, then put in a large bowl. When the water is boiling, add the elbow macaroni and cook until very al dente, several minutes shy of the package cooking time. Sprinkle the bread crumb mixture over the top of your casserole and toss it in the oven for 30 minutes or until your bread crumbs are nicely browned.ġ0.Bring a large pot of salted water to a boil for the pasta. Add 1/2 tsp garlic powder and 1/2 tsp seasoned salt and mush the mixture together with your fingers until the crumbs have evenly absorbed the butter and the seasonings are well mixed in.ĩ. Melt your four tablespoons of butter in a small microwave safe bowl and then add the bread crumbs to it. Top this layer with your leftover cup of grated cheese.Ĩ. Try to pour it evenly over the entire dish so there aren’t any dry areas.ħ. When your sauce mix is good and creamy and well combined, pour it slowly over the top of your layers in the casserole dish. Add in the Cream of Chicken Soup, garlic powder, onion powder, and mustard powder. Then add in three cups of the grated cheese. Slowly add in your milk, whisking as you go. In a skillet on the stove, melt your butter and add the flour, whisking it together to make a roux. Sprinkle your frozen vegetables over the layer of cooked chicken.ĥ. Spread your cooked chicken over the top of the cooked noodles.Ĥ. Strain it and pour it into the bottom of a large casserole dish.ģ. Also, feel free to improvise a little with the cheeses! Monterrey Jack would work well, so would a sharp, white cheddar.)ġ can Cream of Chicken Soup ~~~>Or you can make your own Cream of Chicken Soup!ġ. Cook all the way through.ġ bag Frozen Vegetables (I used corn, but just about any veggie would work just fine here.Ĥ cups Grated Cheddar – Divided (Fresh grated will melt better, but store grated can be used. Cut the raw chicken into small bites and toss in a skillet with some olive oil. (You can find the recipes to Crockpotting a Whole Roasting Chicken and making Homemade Chicken Stock here.)Ĭheesy Chicken Macaroni (adapted from an old Betty Crocker Recipe!)ģ cups Chicken, cooked (Don’t have any cooked chicken? You can quickly cook up some chicken breasts on the stove top. We almost always have some cooked chicken on hand from when I regularly cook roasting chickens in the crock pot to maintain my supply of homemade chicken stock, so adding in the chicken was a really easy change. Yeah, him and his manly appetite I guess….Īnyways, I thought that I would try to add some chicken into a baked macaroni and see if that would make the dish hearty enough for him. Stir in cheese, and fold in macaroni, chicken and spinach season with salt and pepper. He’s very much a meat kinda guy, and a meal without meat just doesn’t make much sense to him. (Ok, they like pretty much any kind of noodle dish.) My husband on the other hand, likes macaroni (or any pasta dish) as a nice SIDE dish, because he says it’s not filling enough to satisfy him.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |