Preheat oven to 375 degrees. Melt butter in a 6-quart Dutch oven over medium heat. Add celery and carrot mix and onion; cook for 3 to 4 minutes or until vegetables begin to soften.
This one-dish meal uses a Hy-Vee mac ’n’ cheese mix, shredded rotisserie chicken and Hy-Vee Short Cuts veggies for an easy-to-make, family-friendly weeknight meal.
Servings and Ingredients
|1 tbsp. Hy-Vee unsalted butter|
|½ (16.5-oz.) pkg. Short Cuts celery and carrot mix, chopped|
|½ yellow onion, finely chopped|
|8 oz. Hy-Vee Kitchen picked rotisserie chicken|
|2 tbsp. finely chopped fresh poultry mix herbs, plus additional for garnish|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee black pepper|
|1 (32-oz.) pkg. Hy-Vee less sodium chicken broth|
|1 (12-oz.) pkg. Hy-Vee deluxe shells & cheese dinner|
|3 c. chopped Basket & Bushel broccoli florets|
|1 c. Hy-Vee shredded mild Cheddar cheese, divided|
|1 c. Hy-Vee salted crispy onions|
Things To Grab
- 6-qt. Dutch oven
Add chicken, 2 tablespoons fresh herbs, salt and pepper; cook for 1 to 2 minutes, stirring frequently.
Add broth, uncooked shells and cheese sauce, broccoli and 1/2 cup Cheddar cheese. Bring to a boil, stirring frequently. Remove from heat.
Cover and bake for 10 minutes or until cheese is melted and bubbling. Uncover and stir. Top with remaining 1/2 cup Cheddar cheese and crispy onions. Bake, uncovered, for 15 to 20 minutes more or until shells are tender. Let stand for 5 minutes. Garnish with additional herbs, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 45mg
- Sodium: 980mg
- Total Carbohydrates: 28g
- Protein: 16g