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Herbed Chicken and Broccoli Macaroni & Cheese
MCCORMICK15Ingredients
60Minutes
430Calories
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Description
Turn macaroni and cheese into a one-dish meal with the additional of leftover cooked chicken and broccoli. Great for potlucks as it stays warm in the baking dish. Photo credit: Marc Matsumoto from No Recipes.
Ingredients
US|METRIC
16 SERVINGS
- 3 cups elbow macaroni
- 3 cups broccoli florets
- 6 Tbsp. butter
- 6 Tbsp. flour
- 2 Tbsp. McCormick Mustard, Ground
- 1 1/2 tsp. mccormick black pepper, coarse ground
- 1 tsp. McCormick Garlic Powder
- 1 tsp. McCormick Rosemary Leaves (crushed)
- 1 tsp. salt
- 1/2 tsp. McCormick Thyme Leaves
- 4 cups milk
- 6 cups shredded sharp cheddar cheese
- 3 cups cooked chicken (cubed)
- 1 1/2 cups panko bread crumbs
- 1 tsp. McCormick Paprika
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Directions
- Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Add broccoli during last 3 minutes of cooking. Rinse under cold water; drain well.
- Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni, broccoli and chicken; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
- Bake 25 to 30 minutes or until top is golden brown. Let stand 5 minutes before serving.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol85mg28% |
Sodium580mg24% |
Potassium350mg10% |
Protein25g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber1g4% |
Sugars5g |
Vitamin A15% |
Vitamin C25% |
Calcium45% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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