Recipe Review: Mac Chicken Cacciatore

So now that I’m in the gym every day at lunch it’s changed my work schedule and I’m not getting home until after 7:00pm most nights. This means that by the time I cook dinner we’re eating at about 8:30pm which is NOT good. So, I’ve been trying to cook a few simpler dinners during the week to save time (like this one). Unfortunately, they’re not the healthiest options. It’s a catch 22 it seems.

Mac Chicken Cacciatore

Mac Chicken Cacciatore

Serves: 4


  • 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner (I used the Deluxe dinner which I think is larger than 7-1/4oz)
  • 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast (or 1 chicken breast, precooked and cubed)
  • 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
  • ½ cup chopped green peppers (I used frozen – just toss in with the boiling noodles during the last few minutes of cooking)


  1. Prepare macaroni in large saucepan as directed on package.
  2. Stirin remaining ingredients; cook on low heat 5 min. or until heated through, stirring occasionally.


  • I haaaaaate those refrigerated precooked packaged chicken strips that this recipe calls for so my plan was to precook and cube a chicken breast. However, our grocery store was literally out of chicken breasts that weekend!  So, I ended up cooking it with the dreaded refrigerated precooked packaged chicken strips. I will say that I ate it. I will say that it was decent. I will also say that I still hate those chicken strips and that the next time I cook this it will be with a precooked and cubed chicken breast.
  • I drained my tomatoes because I felt it would make the recipe too watery otherwise – I added in an extra ¼ teaspoon garlic powder and ½ teaspoon freeze-dried (you could also use fresh) basil.
  • After Step 2, I placed everything in a 9×9 Pyrex dish. I then combined 1/3 cup panko with 2 Tablespoons shredded sharp cheddar, 2 Tablespoons shredded mozzarella and 2 Tablespoons shredded parmesan and sprinkled it on top of the casserole.  I baked it in the oven on 350 until hot and bubbly (about 15-20 minutes).
  • All in all, this wasn’t bad for a quick (if you already have a chicken breast cooked and cubed) weeknight dinner but like I said before, it’s not the healthiest option. This is a good option to get some good protein and veggies into a picky child though – it IS mac and cheese after all!

You can view all of the recipes I’ve posted by clicking here.

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