CREAMY CHICKEN-BROCCOLI MAC & CHEESE with MUSHROOMS
Recipe courtesy of Pam's Midwest Kitchen Korner
Ingredients:
12 ounces elbow macaroni
1½ tablespoons butter
1 small onion, minced
8 ounces mushrooms, sliced
¼ cup flour
½ teaspoon salt
1 teaspoon seasoned pepper
2 cups fat-free evaporated milk
1 cup fat-free chicken broth
12 ounces sharp cheddar, shredded, divided
2 (4-5 ounces) boneless skinless cooked chicken breast or thighs, cubed OR 2-3 cups shredded rotisserie chicken
12 ounces fresh broccoli florets
Cooking spray
Method:
Preheat oven to 375°.
Cook pasta and broccoli together in a large pot of salted water, until al dente or slightly undercooked, drain well.
Coat a baking dish with cooking spray.
In a large saucepan, on low heat, melt butter, add onion and mushrooms, cook over low heat about 2 minutes.
Add flour, salt and pepper; combine well, cook another minute or so.
Slowly, add milk and chicken broth, whisking constantly.
Raise heat to medium high until it comes to a boil and sauce starts to thicken.
Remove from heat, add 8 ounces cheese, chicken, cooked macaroni and broccoli.
Spread in baking dish.
Bake for 20 minutes until heated through.
Sprinkle remaining cheese over top and bake until melted.
Serve
Enjoy!