Macaroni Chicken Skillet Recipe

3.5 2 3
Macaroni Chicken Skillet Recipe
Macaroni Chicken Skillet Recipe photo by Taste of Home
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Macaroni Chicken Skillet Recipe

Read Reviews
3.5 2 3
Publisher Photo
"Our family loves this meal," relates Edie DeSpain of Logan, Utah. "I found the recipe on a box of pasta years ago, and I've used it a lot since." Vegetables, herbs and chicken mingle in a rich cheese sauce for the no-fuss entree.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup uncooked elbow macaroni
  • 2 cups fresh broccoli florets
  • 1 medium sweet red pepper, chopped
  • 1 cup chopped onion
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 package (9 ounces) frozen cubed cooked chicken, thawed
  • 1/4 cup frozen peas
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 4 ounces process cheese (Velveeta), cubed

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, saute the broccoli, red pepper, onion, carrots and garlic in oil until crisp-tender. Stir in the chicken, peas, bouillon, tarragon and lemon-pepper; reduce heat.
In a small bowl, combine flour and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drain macaroni; stir into the chicken mixture. Add cheese and stir until melted. Yield: 4 servings.
Originally published as Macaroni Chicken Skillet in Quick Cooking January/February 2005, p46

Nutritional Facts

1 each: 387 calories, 18g fat (7g saturated fat), 65mg cholesterol, 1002mg sodium, 32g carbohydrate (12g sugars, 4g fiber), 26g protein.

  • 1 cup uncooked elbow macaroni
  • 2 cups fresh broccoli florets
  • 1 medium sweet red pepper, chopped
  • 1 cup chopped onion
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 package (9 ounces) frozen cubed cooked chicken, thawed
  • 1/4 cup frozen peas
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 4 ounces process cheese (Velveeta), cubed
  1. Cook macaroni according to package directions. Meanwhile, in a large skillet, saute the broccoli, red pepper, onion, carrots and garlic in oil until crisp-tender. Stir in the chicken, peas, bouillon, tarragon and lemon-pepper; reduce heat.
  2. In a small bowl, combine flour and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drain macaroni; stir into the chicken mixture. Add cheese and stir until melted. Yield: 4 servings.
Originally published as Macaroni Chicken Skillet in Quick Cooking January/February 2005, p46

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Reviews forMacaroni Chicken Skillet

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MY REVIEW
katlaydee3 User ID: 3741999 129506
Reviewed May. 26, 2013

"I did not really like this much at all. I think it was the flavor of the herbs mixed in with the cheese sauce."

MY REVIEW
cookingqueen493 User ID: 6557105 57522
Reviewed Apr. 27, 2012

"At first I thought that this was just glorified mac and cheese. But this ended up very good."

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