Portion Size: 1 ½ cups; about ½ cup chicken, ½ vegetables, and ½ cup macaroni and sauce 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 pounds boneless skinless chicken breast	Cubed. Cook until internal temperature reaches 165°F.
3 cups uncooked macaroni	May use whole grain
3 cups broccoli florets	Washed, trimmed and chopped
2 tablespoons oil
1 red bell pepper	Washed, trimmed and diced
1/2 cup chopped onion	Wash, peel and dice
2 cups mushrooms	Washed and sliced.
2 cups nonfat evaporated milk
1 cup low sodium chicken broth
¼ cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon basil
½ teaspoon paprika
3 cups (12 oz) shredded low fat cheddar cheese

Directions:

Steps:	Directions:	CCP /Quality Assurance
1	Preheat oven to 350 degrees.  Prepare macaroni according to directions on the package.
2	Place chicken in a large skillet.  Add water to cover and salt.  Bring to a boil over high heat.
3	Reduce heat to low; cover and simmer 10 to 15 minutes, or until chicken is tender and juices run clear when pierced with a fork.  Remove to warm platter.	Cook until internal temperature reaches 165 degrees F.
4	In a large skillet heat oil; add red pepper, onion and mushrooms and cook until onion is tender.
5	Add evaporated milk, broth, salt, basil paprika and black pepper.  Cook and stir for 5 minutes.
6	Stir in 1 1/2 cups cheese and chicken.  Combine macaroni and broccoli with soup mixture.
7	Pour into a baking dish; top with remaining cheese.  Cover; bake for 20 to 30 minutes, until hot and bubbly.