Abbey Kessman
Mary Ann Dougherty
Coleman Jackson
Elizabeth Stewart
Elizabeth stewart
wendy Brooksher
Cecile Slinkman
James Forte
Kristi Pyeatt
Diana Beatty
Lynn Howden
Linda Fritz
Kathy
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WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)
Serves 6-8 | Prep Time: 10 Min | Cook Time: 10 Min
| Serving Per Recipe: 6-8 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 490 | ||
| % Daily Value* | ||
| Total Fat 24g | 37% | |
| Saturated Fat 16g | 80% | |
| Cholesterol 70mg | 23% | |
| Sodium 760mg | 32% | |
| Total Carbs 34g | 11% | |
|---|---|---|
| Dietary Fiber 1g | 4% | |
| Sugars 4g | ||
| Protein 33g | ||
| Vitamin A 20% | ||
| Vitamin C 6% | ||
| Calcium 80% | ||
| Iron 4% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
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Skillet Chicken Mac And Cheese
| 1 pkg | PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) |
| 2 tbsp | butter |
| 2 tsp | flour |
| 2 cup | whole milk |
| 3 cup | shredded mozzarella cheese |
| 3/4 cup | grated Parmesan cheese, divided |
| 4 cup | cooked elbow macaroni (about 1/3 of a 16-ounce box) |
| 1/2 cup | bread crumbs |
Heat a medium cast iron skillet over medium-high heat. Add butter and melt until it begins to bubble or foam. Whisk in flour and cook for 30 to 45 seconds. Then, whisk in milk and bring to a boil. Once milk begins to boil, remove from heat. Add in mozzarella and 1/2 cup of Parmesan cheese, a handful at a time, until melted.
Stir in the cooked macaroni and the Short Cuts until well combined.
Top the macaroni mixture with the remaining 1/4 cup Parmesan cheese. Sprinkle breadcrumbs over the top of the cheese.
Turn broiler on low and place skillet under broiler. Broil until the cheese and breadcrumbs are browned, about 5 to 7 minutes. Cool slightly before serving.
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