Nov 24 09
by cara
at 8:50 PM
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Chicken-Broccoli Mac & Cheese

This was exactly the kind of meal I needed tonight: quick and easy!  It’s been one of those days.  The kind of day that involves a 45 minute battle to get The Littlest Apple to wear pants that ends with both of us in tears and no pants (well, I had on my pants).  The kind of day that involves squeezing a juice box all over the kitchen just to see what happens.  The kind of day that involves spilling milk all over the couch, just to see what happens.  It was a very very long day, and I am drained.

The Picky Apple is off the rest of the week (yay! yay! yay!), so I’m hoping to get some longer posts written in the next few days.  Hopefully I can also get to all of those comments that keep piling up!  I value all of your comments, and I try my hardest to respond to each of them.  Sometimes I’m just a little slower than others.

But for now, here’s this quick and easy recipe, perfect for those days.

Chicken Broccoli Mac & Cheese

Chicken-Broccoli Mac & Cheese

from Better Homes and Gardens, June 2009


  • 8 oz. dried rigatoni
  • 2 cups fresh broccoli florets
  • 1 2 to 2 1/4 lb. whole roasted chicken
  • 1 5.2 oz. pkg. semisoft cheese with garlic and fine herbs
  • 3/4 to 1 cup milk
  • 1/4 cup oil-packed dried tomatoes, drained and snipped
  • Fresh Italian parsley, optional

In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time.  While pasta is cooking, remove meat from roasted chicken.  Coarsely chop chicken.  Drain pasta and broccoli; set aside.

In same saucepan combine cheese, the 3/4 cup milk, tomatoes, and 1/4 teaspoon freshly ground black pepper.  Cook and stir until cheese is melted.  Add pasta mixture and chicken.  Heat through.  If necessary, thin with additional milk.  Sprinkle fresh parsley.

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