Chicken Mac and Cheese Bake
10
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Revamp a childhood favourite by adding some broccoli and chicken to create a meal that's even more delicious than you remember!
Ingredients
Uncooked elbow macaroni
200 gm
Broccoli
1 head(s), cut into florets
Light butter
1 tbsp(s)
Onion
½ medium
All-purpose flour
1½ tbsp(s)
1% low fat milk
1½ cup(s)
Chicken bouillon cube
1 item(s), crumbled
Light cheddar cheese
½ cup(s), shredded
Frozen green peas
⅔ cup(s), thawed
Grilled skinless boneless chicken breast
7 oz, chopped
Dried plain breadcrumbs
⅓ cup(s)
Cooking spray
3 spray(s)
Instructions
1
Preheat oven to 375°F. Lightly spray four 1¾-cup (430ml) ovenproof dishes with cooking spray.
2
Cook the pasta in a large saucepan of boiling, salted water, following package instructions, or until just tender. Add the broccoli in the last 2 minutes of cooking. Drain.
3
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk. Add the bouillon cube and stir over low heat for 5 minutes or until mixture boils and thickens. Remove from heat and stir in the cheese.
4
Combine the pasta, broccoli, peas, chicken and cheese sauce in a large bowl. Season with salt and freshly ground black pepper. Divide mixture among prepared dishes. Sprinkle with breadcrumbs and spray lightly with oil. Bake for 20 minutes or until crisp and golden. Serve.
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