I like to think myself something of a mac and cheese connoisseur. I LOVE LOVE LOVE macaroni and cheese. It is food from Heaven, sent here for me by God. Although you can't go wrong with a classic mac and cheese, I like to change it up a bit. I make all sorts of different kinds from chicken and broccoli, to ham and pea, to taco, to fancy ones like gorgonzola and leek! For tonight's dinner, I got the idea to mix two classics into one fabulous recipe! I took Chicken Divan and melded it with Mac and Cheese and the result? OH SO YUMMY!
Fair warning though, this is not a meal that is friendly on your waistline. You can, however, lighten it up a tad by using low fat cream cheese and sour cream.
Chicken Divan Mac and Cheese
- 1 1/2 - 2 cups cooked chicken (I use leftover roasted chicken or a deli rotisserie chicken but you can use whatever you have on hand)
- 2 tbsp. butter
- 8 oz. cream cheese
- 6 oz. (or about 3/4 cup) sour cream
- 1 small onion, chopped
- 1/2 cup dry white wine
- 1 tsp. dijon mustard
- 2 cups cheddar cheese, divided
- 1/2 cup parmesan cheese, divided
- 1 package frozen broccoli florets or 1 head fresh broccoli cut into florets and blanched
- 1/4 cup chicken broth or stock
- 1 (16 oz.) package elbow macaroni
Cook macaroni according to package directions and drain. In a large, deep sided skillet melt the butter. Add the onion and saute until translucent about 3 minutes. Add the wine, scraping up the brown bits off the bottom of the pan, and cook until reduced by half, another 2-3 minutes. Whisk in the cream cheese and stir until melted and smooth. Add the sour cream, the mustard, half of the parmesan and half of the cheddar. Stir until smooth. Add the chicken broth and continue stirring. Sauce should be thick but not sticky. Add the chicken, and combine. Add the broccoli to the sauce and cover. Allow to simmer on low until the broccoli is cooked through. Stir every few minutes to avoid scorching the sauce. If the sauce becomes too thick, add a little more chicken broth. Stir in the macaroni and coat evenly with the sauce.
The meal can be served as is, or I like to top with the rest of the cheeses, and bake in a 350 degree oven for about 10 minutes or until the cheese is nice and melty on top. YUMMY!
Until next time, happy and HEALTHY cooking and EATING!