My Cheesy Chicken Mac is not only satisfying but healthy also. I never really made macaroni and cheese too often, but after a little experimenting I found that you could add things to not only make it healthy, but more satisfying! After trying this recipe, macaroni and cheese will no longer me a side dish!

Cook 1 cup of macaroni noodles with about 1 tsp. of salt added to the water.
Leave slightly undercooked (they will finish cooking in the oven) and drain well.
Put noodles in a large bowl and add 3/4 c. mozzarella cheese; then stir.
Preheat oven to 350 degrees.
Set aside.

In skillet:
2 tbsp. olive oil
1 cut up chicken breast (wait until cooked before adding other ingredients)
4 thinly sliced mushrooms
1 can diced tomatoes
1 tsp. of garlic
2 tsp. chili powder
1/4 c. La Choy Teriyaki Stir-Fry Sauce
1/4 c. La Choy Garlic Ginger Stir-Fry Sauce
2 Tbsp. Splenda

Stir together and let cook for about 5-10 minutes over medium heat.

Pour the chicken mixture over the cheesy noodles and stir together.
Place the Cheesy Chicken Mac in a shallow baking pan and spread it evenly.
Place a generous layer of breadcrumbs over dish and then sprinkle with cheese.
Add 5 tsp. of butter on top. (You don't have to spread it just plop it on evenly spaced)
Place in oven and bake for 25-30 minutes.
I recommend instantly spooning the Chicken Cheesy Mac back into a bowl instead of leaving it in the pan because as it cools it all blends together better and leaves you with a delicious blend of flavors!

Learn more about this author, Autumn Stalf.
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