Cheesy Chicken Zucchini Noodles

Macaroni and cheese is one of my favorite comfort foods. It inspired this quick weeknight one pot meal. I replaced macaroni with zucchini noodles and added some rotisserie chicken for extra protein.

 (Just for fun I made these in individual pans for the family, but it’s even easier to make it in one large pan that can go from the stove top to the oven).

Did you know you can find zucchini noodles in the freezer isle now? Frozen vegetables are picked at the height of their ripeness when they are bursting with vitamins and minerals. Then they are snap frozen locking in those nutrients. Sometimes they even carry more nutrients to their fresh versions that are most likely picked before they are ripened and had a long transport and shelf life before they reach your kitchen. If a vegetable isn’t in season, I feel good, and prefer to buy it frozen. 

One of my guilty pleasures when making this is using organic american cheese. I love the way it melts, and it brings back a comfort flavor I really enjoy. If you don’t want to use it, replace it with ½ cup shredded jack or more cheddar. 

Print Recipe
Cheesy Chicken Zucchini Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Thaw zucchini noodles and squeeze as much liquid as you can out of them in a dishtowel. Set aside.
  2. Melt butter in large ovenproof saucepan on medium heat. Whisk in flour, cook 2 minutes stirring constantly. Gradually stir in milk, whisking to make sure no clumps are formed. Add the mustard, onion granules, garlic powder, celery seed, salt & pepper. Bring to boil, stirring occasionally. Cook for 3-5 minutes or until thickened.
  3. Take off the heat and stir in cheese. Once cheese is melted, stir in chicken and zucchini noodles.
  4. Bake in 350 degree oven for 20 minutes, or until heated through and bubbly. Place under broiler for one minute if desired.
Share this Recipe
 

I'd love to hear from you