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Barbecue Chicken Mac & Cheese

Barbecue Chicken Mac & Cheese
 
Yield:
32 servings, 1 cup each

Ingredients

Ingredients Weights Measures
KRAFT Original Barbecue Sauce 4 oz. 1/2 cup
GREY POUPON Classic Dijon Mustard 4 oz. 1/2 cup
boneless skinless chicken breasts (4 oz. each) 2 lb. 8 each
Bulk Dry KRAFT Macaroni & Cheese - 2 pouches
fresh spinach, cooked 12 oz. 2 cups
Fresh tomatoes, diced 8 oz. 2 cups
Fresh button mushrooms, quartered, sauteed 6 oz. 2 cups
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked, coarsely chopped 6 oz. 2 cups

Directions

MIX barbecue sauce and mustard until well blended. Grill chicken on medium-high heat 3 to 4 min. on each side or until done (165ºF), turning and brushing each breast with 2 Tbsp. of the sauce for the last few minutes of the grilling time. Remove from grill; cover to keep warm.

PREPARE macaroni and cheese as directed on package. Stir in remaining ingredients; pour into full-hotel pan (or into half-hotel pan for trial recipe).

CUT chicken into 1/4-inch-thick slices; arrange over macaroni and cheese.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT THICK 'N SPICY Original Barbecue Sauce.
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