2 whole boneless chicken breasts, cooked and chopped
1 can chicken broth
1 box Kraft Spiral Mac & Cheese Dinner
1 cup milk, divided
1/2 cup butter or margarine, divided
1 can cream of corn
1 can cream of chicken soup
1 can cream of celery soup
1/2 can cream of mushroom soup (optional)
1 cup Breakstone’s Sour Cream
2 cans cut green beans, drained
1 can mushrooms, drained (optional)
1 1/2 cups Kraft Shredded Mild Cheddar Cheese
Durkee Onions (regular or cheddar)
Add To Shopping List
Let's Make It
Boil chicken in chicken broth. Chop and set aside. Cook macaroni, drain. Mix powdered cheese with 1/4 cup milk and 1/4 cup butter or margarine until creamy. Add cream of corn, cream of chicken soup, cream of celery soup, cream of mushroom soup (optional), sour cream, remaining 3/4 cup milk and 1/4 cup butter or margarine. Stir over low heat until creamy. Stir in drained green beans and mushrooms (optional).
Spray 13 x 9 x 2 pan with non-stick canola oil. Place macaroni, chicken and shredded cheese in baking pan. Pour soup mixture over top. Gently mix together until everything is coated with the soup mixture. Top with Durkee Onions.
Bake uncovered at 325 degrees F for 30 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.