Filed Under: bake, main-dish, Pasta, Under 20 Mins

Roast Chicken and Macaroni Bake

This one-pot chicken dish is a healthy alternate to mac and cheese. Store-bought roasted chicken breasts make it quick and simple.

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April 8th, 2012

Recipe by Michelle Curnock, Cooking Toronto

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Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
  • 1 carton chicken stock
  • 500ml water
  • 1 rib celery
  • 1 onion
  • 1 carrot
  • 1 head or broccoli
  • 1/2 Cups canned or frozen corn
  • 1 teaspoon minced garlic
  • 2 Cups uncooked macaroni
  • 1/2 Cups breadcrumbs
  • 11 Cup grated cheese
    • Directions
  • 1.

    Bring chicken stock and water to a boil in an oven-proof pot.

  • 2.

    Finely dice the celery, onion, carrot and broccoli.

  • 3.

    Add vegetables to boiling stock.

  • 4.

    When tender, add corn, garlic and macaroni.

  • 5.

    Boil, turn down heat and simmer until cooked, adding extra water if necessary. When noodles are cooked to your desired tenderness, drain.

  • 6.

    Remove chicken skin, and shred chicken into bite-sized pieces and add to noodle-vegetable mixture. Pour everything into a greased glass baking dish.

  • 7.

    Combine breadcrumbs and cheese, sprinkle over top.

  • 8.

    Broil on low for 5 minutes or until top is golden and sides are bubbling.

    • Roast Chicken and Macaroni Bake
    Photography by Michelle Curnock
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