Chicken Florentine Mac And Cheese Recipes

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CHICKEN MAC AND CHEESE



Chicken Mac and Cheese image

My Chicken Mac and Cheese is perfectly saucy, made with both stretchy mozzarella and sharp cheddar. It's the comfort meal you've been craving! Try is straight out of the pot, or follow my easy additional instructions to bake it.

Provided by Joanna Cismaru

Categories     Dinner

Time 50m

Number Of Ingredients 13

8 ounce elbow macaroni (or penne, rigatoni, ziti)
2 tablespoon olive oil
1 pound chicken breasts (skinless and boneless, cut in small pieces)
1 medium onion (chopped)
2 cloves garlic (minced)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
3 tablespoon all-purpose flour
2 cups milk
1 teaspoon dried mustard
1 cup mozzarella cheese (shredded)
2 cups cheddar cheese (shredded)
1/4 cup Parmesan cheese (grated)

Steps:

  • Cook pasta according to package instructions. Drain and rinse with cold water to keep the pasta from sticking together. Set aside.
  • Heat the olive oil in a large skillet. Add the chicken and cook for 5 to 7 minutes until no longer pink and cooked through. Transfer the chicken to a plate.
  • In the same skillet add the onions and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for 30 seconds until aromatic. Season with salt and pepper to taste.
  • Sprinkle the flour over the onion mixture and stir. Cook for another minute. Whisk in the milk and dried mustard. Add the mozzarella, cheddar cheese and stir it in. Continue to cook until the cheese has melted.
  • Add the chicken and pasta to the skillet and stir everything together. Taste for seasoning and adjust as necessary with salt and pepper if needed.
  • Serve garnished with freshly grated Parmesan cheese.

Nutrition Facts : Calories 545 kcal, Carbohydrate 38 g, Protein 40 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 107 mg, Sodium 640 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

BUFFALO-CHICKEN MACARONI AND CHEESE



Buffalo-Chicken Macaroni and Cheese image

Get the flavors of Buffalo chicken-without the wings-in this outrageously good mac and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 17

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  • Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
  • Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
  • Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

EASY CHICKEN MAC AND CHEESE



Easy Chicken Mac and Cheese image

Chicken and cheese are made for each other in the ultimate comfort food - easy chicken mac and cheese. Top with crispy breadcrumbs for the perfect finish!

Provided by Nick Evans

Categories     Dinner     Comfort Food     Kid-friendly     Cheese     Chicken     Mac Cheese     Pasta

Time 1h5m

Yield 6

Number Of Ingredients 15

For the Chicken Mac and Cheese
8 ounces dry macaroni
1/2 sweet onion, chopped
1 clove garlic, minced
1/4 cup unsalted butter
3 tablespoons all-purpose flour
2 cups whole or 2% milk
2 cups grated cheddar cheese
1 teaspoon dried mustard (optional)
2 cups shredded cooked chicken (See Recipe Note)
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Crispy Breadcrumbs:
2 tablespoons unsalted butter
3/4 cup breadcrumbs, such as panko

Steps:

  • Serve: Ladle the cheesy chicken macaroni right out of the pot when it's super creamy, and top it with crispy breadcrumbs.

Nutrition Facts : Calories 552 kcal, Carbohydrate 35 g, Cholesterol 118 mg, Fiber 2 g, Protein 27 g, SaturatedFat 18 g, Sodium 507 mg, Sugar 9 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CHICKEN MAC AND CHEESE RECIPE



Chicken Mac and Cheese Recipe image

This delicious stovetop chicken mac and cheese is perfectly creamy and full of cheesy goodness. Easy to make, this recipe is ready to serve in 30 minutes and. is one that the whole family will love!

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 tbsp of butter
2 chicken breast (cut into bite size cubes)
2 cups elbow macaroni
2 cups chicken stock
1 cup milk
1 cup cheddar (grated)
½ cup mozzarella (grated)
½ cup parmesan cheese (grated)
1 tsp. mustard
1 garlic clove (minced)
1 pinch of nutmeg

Steps:

  • Heat 1 tsp of the butter in a pot or a large skillet over high-medium heat
  • Add salt and pepper to the chicken and put the chicken into the pot
  • Cook for around 5-7 minutes until slightly brown and cooked through
  • Remove the meat from the pot.
  • Add the second tsp of butter and the garlic and cook for 1-2 minutes
  • Pour in the chicken stock and milk, add the mustard and the nutmeg, stir and bring to boil.
  • Once boiling add the pasta and give it a good stir.
  • Reduce heat to medium-low and cook pasta for 9-10 minutes while stirring regularly (note 1)
  • Once the pasta is cooked, remove the pot from the stove, add all three cheeses and stir thoroughly to bring them all to melt.
  • Add salt and pepper to taste.
  • Put the chicken with all the accumulated juices into the pot, fold it in and serve immediately.

Nutrition Facts : Calories 727 kcal, Carbohydrate 61 g, Protein 53 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 146 mg, Sodium 861 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

FLORENTINE MAC AND CHEESE AND ROAST CHICKEN SAUSAGE MEATBALLS



Florentine Mac and Cheese and Roast Chicken Sausage Meatballs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

Salt
1 pound cavatappi corkscrew shaped hallow pasta
1 1/2 pounds ground chicken
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated Parmigiano Reggiano, divided
1 egg
3/4 cup bread crumbs, plus more, if needed*
3 tablespoons extra-virgin olive oil, divided
2 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it

Steps:

  • Preheat oven to 450 degrees F.
  • Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
  • While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
  • Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
  • Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
  • While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
  • Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
  • Toss pasta with the spinach-white sauce and adjust seasonings.
  • Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

CHICKEN FLORENTINE CASSEROLE



Chicken Florentine Casserole image

Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.

Provided by BRYAN0320

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
¼ cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
½ cup half-and-half
½ cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
⅔ cup bacon bits
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
  • Increase the oven temperature to 400 degrees F (200 degrees C).
  • Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  • Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
  • Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g

MACARONI AND CHEESE FLORENTINE



Macaroni and Cheese Florentine image

Make and share this Macaroni and Cheese Florentine recipe from Food.com.

Provided by pines506

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups milk
1/2 cup water
1 (4 ounce) package knorr cream of spinach soup mix
2 cups shredded sharp cheddar cheese
1/2 teaspoon prepared mustard
8 ounces elbow macaroni, undercooked slightly, drained
1/4 cup breadcrumbs (optional)

Steps:

  • In a medium saucepan combine milk, water and soup mix.
  • Stirring constantly bring to a boil over medium-high heat, boil 1 minute. Remove from heat.
  • Stir in cheese and mustard until smooth.
  • Add macaroni.
  • Turn into a greased 2-quart casserole. Sprinkle with bread crumbs.
  • Bake at 375F for 25 minutes or until lightly browned.

Nutrition Facts : Calories 340.6, Fat 15.3, SaturatedFat 9.4, Cholesterol 48.1, Sodium 270.9, Carbohydrate 33.4, Fiber 1.3, Sugar 0.9, Protein 16.6

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