Macaroni and Cheese with Chicken and Broccoli Recipe

Update Servings
  • 1 pound boneless, skinless chicken breasts
  • 2 teaspoons olive oil to coat the pan
  • 2 heads of broccoli
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whipping cream or 2 1/4 cups milk
  • 1 1/2 cups grated Fontina or Farmer's Cheese
  • 2 cups grated cheddar cheese
  • 1 pound macaroni or any medium sized shell pasta, cooked
  • 1/2 bunch fresh chives, chopped
  • 1/3 cup seasoned bread crumbs
15 mins
15 mins
30 mins
  • Sprinkle chicken breasts liberally with salt and pepper or herb seasoning.
  • Grill chicken breasts or sauté on the stovetop in olive oil until browned nicely and juices run clear.
  • Set aside to cool, then slice.
  • Cook broccoli in medium sized pot of salted boiling water until crisp tender. Approximately 3-5 minutes. Drain and set aside.
  • Melt butter in a large saucepan over medium heat.
  • Add flour and cook 2 minutes, stirring constantly.
  • Gradually mix in cream.
  • Bring to a boil while stirring.
  • Reduce heat and simmer, stirring constantly.
  • Add both cheeses and stir until sauce is smooth.
  • Season to taste with salt and pepper.
  • Add pasta, chicken and broccoli to the sauce.
  • Mix well.
  • Sprinkle with chives.
  • Top with seasoned bread crumbs and 1/2 cup of cheddar cheese.
  • Place under the broiler for 5 minutes or until lightly browned.
  • Serve warm. *Can add bacon or ham if desired.
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