Chicken Parmesan Mac and Cheese

• servings: 6 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

1 lb frozen popcorn chicken

4 cups water

2 cups heavy cream

1 lb macaroni

10 ½ oz condensed cheddar cheese soup

1 1/2 tbsp garlic powder

1 1/2 tbsp onion powder

1 1/2 tsp salt

1 1/2 tsp pepper

4 cups shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

1 1/2 cups marinara sauce

Directions

Cook popcorn chicken according to directions on the package.

Preheat oven to 400F.

Pour water and heavy cream into a large pot and bring to a boil.

Once the liquid is boiling, add the macaroni noodles to the pot.

Stir until all of the noodles are submerged in the liquid.

Place a lid on the pot and reduce the heat to medium-low.

Leave the macaroni to cook, stirring occasionally, for 8 minutes.

After 8 minutes, remove the lid and stir well.

Add the condensed cheddar cheese soup, garlic powder, onion powder, salt and pepper to the pot. Stir well.

Add 2 cups of the shredded mozzarella and all of the shredded Parmesan cheese to the pot. Stir well.

Pour the macaroni into a greased 9 x 13 inch baking dish and spread it out evenly.

Sprinkle the cooked popcorn chicken on top of the macaroni.

Spoon the marinara sauce over the chicken.

Sprinkle the remaining 2 cups of shredded mozzarella cheese on top.

Place the dish in the oven and bake the mac and cheese until the cheese on top is completely melted and just starting to brown. 13-15 minutes.

Serve and enjoy!