BREAD CRUMB TOPPING FOR MAC AND CHEESE RECIPES

Name: Broccoli-Cauliflower Chicken Casserole
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings.
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1 small head cauliflower, chopped (about 4 cups); 1 bunch broccoli, chopped (about 4 cups); 1/2 pound medium fresh mushrooms, chopped; 1 large onion, chopped; 2 medium carrots, finely chopped; 1 cup reduced-sodium chicken broth; 4 ounces cream cheese, softened; 2 tablespoons olive oil; 2 teaspoons dried sage leaves; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup shredded cheddar cheese; Hot cooked brown rice

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT

Broccoli-Cauliflower Chicken Casserole Recipe: How to Make It image

A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 small head cauliflower, chopped (about 4 cups)
1 bunch broccoli, chopped (about 4 cups)
1/2 pound medium fresh mushrooms, chopped
1 large onion, chopped
2 medium carrots, finely chopped
1 cup reduced-sodium chicken broth
4 ounces cream cheese, softened
2 tablespoons olive oil
2 teaspoons dried sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
Hot cooked brown rice

Steps:

In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 314 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 611mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 31g protein.

BEST EVER MAC & CHEESE RECIPE: HOW TO MAKE IT

Best Ever Mac & Cheese Recipe: How to Make It image

To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 package (16 ounces) uncooked elbow macaroni
4 slices hearty white bread (4 ounces), torn into large pieces
6 tablespoons butter, cubed and divided
1/2 cup grated Parmesan cheese
1 teaspoon salt, divided
1 teaspoon pepper, divided
1/4 cup finely chopped onion
1 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups whole milk
2 cups half-and-half cream
1 cup (4 ounces) cubed Velveeta
1 block (8 ounces) sharp cheddar cheese, shredded
1 block (8 ounces) Monterey Jack cheese, shredded
1 teaspoon Worcestershire sauce

Steps:

Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.

Nutrition Facts : Calories 762 calories, FatContent 43g fat (25g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 1138mg sodium, CarbohydrateContent 61g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 32g protein.

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BEST EVER MAC & CHEESE RECIPE: HOW TO MAKE IT

To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin
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Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.

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