Simple Way to Prepare Ultimate Chicken-Broccoli Baked Mac

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Easiest Way to Prepare Favorite Chicken-Broccoli Baked Mac. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken-Broccoli Baked Mac, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken-Broccoli Baked Mac delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken-Broccoli Baked Mac is 8-12 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken-Broccoli Baked Mac estimated approx 1 hr 30 mins.

To get started with this particular recipe, we must prepare a few components. You can have Chicken-Broccoli Baked Mac using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Chicken-Broccoli Baked Mac:

1. 500 g Elbow Macaroni -
2. 1 Whole Boiled Chicken breast
3. 2 heads Broccoli - w/ soft stem (or 2 cups of chopped broccoli)
4. 3 big Red Bell peppers
5. 2 big stalk Celery -
6. 2 Large Red onion
7. 4 big cloves - Garlic
8. 2 Onion leaks - big stalk
9. 1 1/2 Cup Grated Cheddar cheese
10. 1 tbsp Salted butter
11. 1 cup Cooking cream
12. 1 cup All-purpose cream
13. 200 g Tomato sauce
14. 150 g Tomato paste
15. To taste:
16. Salt
17. All-in-one seasoning
18. Oregano/Italian seasoning
19. Rosemary
20. Cayenne pepper/Chili powder
21. Ground black pepper

Instructions to make to make Chicken-Broccoli Baked Mac

1. Boil the chicken breast and the broccoli in a separate pot. While waiting for the chicken and broccoli to cook, prepare the onion, garlic, and red bell pepper, cut it in square shape. Chop the celery and onion leaks finely. (Do not over cook the broccoli)
2. Shred or chop the boiled chicken breast and broccoli to smaller pieces.
3. Boil the macaroni as per suggested by the instruction in the packaging. The goal is a half-cooked macaroni so that there will be room for the sauce to be absorbed by our pasta. Rinse the macaroni with cold water, remove the water then set aside.
4. Prepare a large pot to cook the red sauce. Saute the garlic and onions with Veggie oil(or any oil) in low heat. Then put in the shreded chicken, chopped red bell pepper, broccoli, onion leaks, and celery when the onion is translucent. Sprinkle a fair amount of salt, Cayenne/Chili powder, ground black pepper and rosemary, according to your taste. Pour the tomato sauce and paste when the veggies are sauted nicely, cook in medium heat.
5. When the red sauce mixture simmered, pour the cooked macaroni in the pot (make sure that the pot is big enough). Sprinkle the Oregano/Italian seasoning and 1/2 cup of cheddar. Stir gently. Wait until the macaroni absorbed the sauce well.
6. For the white sauce, prepare a large bowl and mix the room temp. Salted butter, 1 cup of cooking cream, 1 cup of all-purpose cream, and 1/2 cup of cheddar. Mix it all together.
7. Place the macaroni in a large rectangle pan or 2 medium rectangle pan (pyrex glassware can also be used). Pour a fair amount of white sauce and top it with the remaining cheddar cheese prepared. Garnish with dried basil leaves (optional).
8. Bake it in a preheated oven 350 degrees F for about 30-35 mins.

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