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Chicken Parmesan Mac and Cheese

The weather decided to cool off a little bit this weekend, and the urge to pull out a casserole style dish picked up. But I also had other things going on this weekend, so I wanted something that was quick and filling, and would be a hit with just about anyone. This seems to fit the bill.

I have to admit I've never made mac and cheese using Mozzarella cheese before, but for this recipe it seems to work fairly well. I also haven't prepared macaroni by cooking it in a blend of water and heavy cream, but I found it adds to the creamy taste. I did make a couple of adjustments to the original as-published recipe so it would provide a more "standard" 8 servings from a 9 x 13 dish instead of 6, but I think the overall result is much the same.

Adapted from This Is Not Diet Food!

Prep Time 30 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 400  F
Servings: 8
Best Season: Fall
Description

Parmesan-style chicken on a bed of mac and cheese. A great choice for cooler days and picky eaters.

Adapted from This Is Not Diet Food!

Ingredients
  • 1 1/2 lb frozen popcorn chicken
  • 4 cup water
  • 2 cup heavy cream or half and half
  • 1 lb elbow macaroni
  • 1 can condensed Cheddar cheese soup (10.5 oz)
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tbsp onion powder
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground black pepper
  • 4 cup shredded Mozzarella cheese, divided
  • 1/2 cup shredded Parmesan cheese
  • 2 cup marinara sauce
Instructions
  1. 1

    Prepare popcorn chicken according to package directions and set aside.

  2. 2

    Preheat oven to 400 F. Spray the inside of a 9 x 13 casserole dish with nonstick cooking spray.

  3. 3

    In a large cookpot combine water and heavy cream/half and half and bring to a boil. Add the macaroni and reduce heat to medium-low. Cover and allow the macaroni to cook to al dente, about 7-9 minutes, stirring periodically. Do not drain.

  4. 4

    Add Cheddar cheese soup, garlic powder, onion powder, salt, and pepper, and mix until well blended. Add half of the Mozzarella cheese and all of the Parmesan cheese and stir until melted and blended.

  5. 5

    Pour the mac and cheese mixture into the casserole dish and spread evenly. Top with the popcorn chicken. Spoon marinara sauce over the chicken, then top with the remaining Mozzarella cheese.

  6. 6

    Bake in the oven 13-15 minutes or until the cheese is melted and starting to lightly brown around the edges. Remove from oven and let rest for 5 minutes before serving.

Nutrition Facts

Servings 8

Serving Size approx 2 cups

Amount Per Serving
Calories 592kcal
% Daily Value *
Total Fat 37.3g58%
Saturated Fat 19.4g97%
Cholesterol 124mg42%
Sodium 1724mg72%
Potassium 148mg5%
Total Carbohydrate 39.8g14%
Dietary Fiber 2.7g11%
Sugars 3.9g
Protein 21.2g43%
Calcium 266 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes
  • Other short pasta could be substituted for the elbow macaroni.
  • The nutritional information assumes using heavy cream. Key nutritional values if half and half is substituted are listed below:
    • Calories - 479
    • Total Fat - 24.1g
    • Saturated Fat - 10g
    • Cholesterol - 77mg
Keywords: popcorn chicken, mac and cheese, mozzarella, parmesan, cheddar, marinara
Read it online: https://www.miketriesanewrecipe.com/recipe/chicken-parmesan-mac-and-cheese/