Time 35m Yield 4 Number Of Ingredients 12 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.
Time 1h Yield 8 serving(s) Number Of Ingredients 10 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.
Time 1h5m Yield 10 Number Of Ingredients 12 Steps:
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top. In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture. Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.
Time 1h Yield 10-12 servings. Number Of Ingredients 11 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.
Time 40m Yield 4 servings. Number Of Ingredients 8 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.
Time 30m Yield Makes 4 servings, 1-1/4 cups each. Number Of Ingredients 8 Steps:
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 min. Add paprika; cook and stir 1 min. Stir in water, broccoli and Macaroni; bring to boil. Reduce heat to medium-low; cover. Simmer 10 min. or until macaroni is tender and chicken is cooked through, stirring occasionally. Add Cheese Sauce Mix and sour cream; stir until well blended. Cook 2 min. or until heated through, stirring occasionally.
