If there’s one thing you’ll notice, all of my recipes are easy. It’s not that I can’t cook, it’s just that I don’t enjoy it. When I’m making a big elaborate meal, there will not be pictures and step-by-step instructions. I will make said meal as quickly as I can, serve it to everyone, and then have absolutely no interest in eating it by the end of the process. My husband is really into cooking and he was very proud of his stuffed chicken recipe that everyone loved! Baking is more my style but that’s another topic for another day.

Today, I bring you a meal we had this week that was simple in preparation and delicious in our bellies, cheesy chicken and broccoli!

Ingredients:
16 oz elbow macaroni (or pasta of choice), cooked
1 lb chicken tenderloins, cubed and cooked
12 oz broccoli florets, steamed and cut into small pieces
2 1/2 tbsp butter
1/4 cup flour
1/2 tsp onion powder
1/4 tsp garlic powder
salt and pepper to taste
3 cups milk
8 oz grated sharp cheddar cheese*
2 oz grated Italian blend cheese mix (parmesan, provologne, mozzarella, etc.)*

*Change out for any cheeses of your preference!

Directions:
1. Melt butter over medium heat, then gradually stir in flour.

2. Continue stirring while adding milk gradually, then add onion powder, garlic powder, salt, and pepper.

3. Stir constantly until mixture boils and thickens.

4. Add cheese and stir until melted. (This is where I taste to be sure it’s got the exact flavor I want, then you can add cheese and spices as needed.)

5. Put the chicken, broccoli, and pasta and into the cheese mixture and stir it all up.

Now it’s time for noms!