A mix of stir-fried chicken and veggies, and macaroni and cheese. Sounds strange, but I like that the stir fried veggies are still crisp. This is more of a casserole, but with not "soggy" veggies.
cups American cheese, shredded (6 oz....you can use other types of cheese, but American melts better and is less stringy than chedda)
Serving Size: 1 (194) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 115 g38 %
Total Fat 12.8 g19 %
Saturated Fat 6 g29 %
Cholesterol 55.9 mg
Sodium 239.9 mg
Dietary Fiber 2.4 g9 %
Sugars 3.3 g13 %
Protein 18 g
Cook the macaroni according to package directions. Drain well and set aside.
Cook the peas according to package directions. Drain well and set aside. (I just add them to the macaroni towards the end of the cooking time).
Melt 2 tbsp butter in a large Dutch oven or wok. Add the chicken, garlic, and bouillon granules; stir fry for 5 to 7 minutes, or until the chicken is lightly browned. Remove the chicken and set aside.
Add the remaining 2 tbsp butter, broccoli, onion, red bell pepper, carrots, tarragon, and lemon-pepper.; stir fry for 1 minute. Cover and cook until the broccoli is tender. Stir in reserved macaroni, peas, chicken, and cook until thoroughly heated.
Combine flour and 1 tbsp milk; stir until it is smooth. Gradually add the remaining milk, stirring until blended. Add the milk mixture to the macaroni mixture; cook 1 minute, stirring constantly.
Add the cheese; cook, stirring constantly, until the cheese melts. Serve immediately.