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!