Prepare shells and white Cheddar cheese dinner in medium saucepan according to package directions using milk and butter.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Turn a box of mac and cheese into a filling meal with the addition of shredded oven-roasted chicken leg quarters and sun-dried tomatoes.
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (6-oz.) pkg. Full Circle Market organic shells and white Cheddar cheese dinner | ||
| ¼ c. Hy-Vee whole milk | ||
| 2 tbsp. Hy-Vee salted butter | ||
| 1 c. Oven-Roasted Chicken Leg Quarters, shredded | ||
| 2 tbsp. Culinary Tours julienne cut sun-dried tomatoes, drained and chopped | ||
| 1 tbsp. fresh basil, chopped, plus additional for garnish | ||
| ¼ tsp. coarsely ground Hy-Vee black pepper |
Things To Grab
- Medium saucepan
Directions
Stir in chicken, sun-dried tomatoes and 1 tablespoon basil. Sprinkle with black pepper. Garnish with additional basil, if desired.
Related Content, Main Dish
Oven-Roasted Chicken Leg Quarters
Nutrition facts
Servings
384 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 65mg
- Sodium: 581mg
- Total Carbohydrates: 42g
- Protein: 20g
Daily Values
0%
Iron 8%
0%
Calcium 10%
0%
Vitamin D 4%
0%
Potassium 7%