Chicken BBQ Sandwiches with Baked Mac and Cheese – Guest Post

by Erin, The $5 Dinner Mom on May 5, 2010

Like most other Moms, I’m super busy…finding meals that I can prepare ahead, especially on Baseball Game Nights, is a top priority for me.  These quick and easy Chicken Barbecue Sandwiches, couldn’t be any easier.

Ingredients:

  • 2-4 Frozen Boneless/Skinless Chicken Breasts ($2.00)(depending on your family size, I used 3 for our family of 5 and had lots of leftovers)
  • 3/4 cup Ketchup ($.10)
  • 1/2 cup Brown Sugar ($.10)
  • 1 Tablespoon + 1 teaspoon Vinegar ($.02)

Directions:

Place chicken breasts in crockpot, I didn’t even defrost them. Mix ketchup, brown sugar and vinegar, pour over chicken. Cook on High for 3-4 hours or Low for 6-8. Remove chicken from crockpot, and shred with fork. Return to crockpot to heat thru, serve on a bun.

Note: This is the same Barbecue Sauce I use on Meatballs and other meat.

I served the sandwiches with Baked Macaroni and Cheese. I often cook Macaroni and Cheese, but it’s always great to try new recipes, you never know if you will like the new one better. A couple weeks ago, I reviewed and cooked a week’s worth of Make-Ahead Meals. This recipe is also from that cookbook.

Baked Macaroni and Cheese

Ingredients:

  • 16 oz box elbow macaroni ($.63)
  • 6 cups milk ($.50)
  • 1/2 cup butter or margarine ($.15)
  • 2 Tablespoon instant chicken bouillon powder ($.02) (I didn’t have this, so I just crushed 2 bouillon cubes)
  • 1/2 cup flour ($.05)
  • 1 1/4 cups sharp cheddar cheese, grated ($.70)
  • 1 1/4 cups American cheese, grated ($.70)
  • 1/2 cup freshly grated Parmesan cheese (optional)

Directions:

Spray 13×9 pan with nonstick spray and set aside. Cook the pasta as directed on box, drain and set aside. Warm the milk in the microwave to room temperature, set aside. Melt the butter in a large skillet or saucepan over medium heat. Add the bouillon and flour and whisk for one minute. Slowly whisk in the milk and continue stirring, until there are no lumps and the sauce has thickened. Stir in the cheddar and American cheese and remove from heat. Continue stirring until the cheese has melted. Stir in the cooked pasta until well combined. Pour into the baking dish evenly. Sprinkle the top with Parmesan cheese, if desired. Cool for 15 minutes, cover with foil and refrigerate, or cook immediately.

If you are making this dish ahead, remove from fridge 30 minutes before cooking. Cover and bake at 350 degrees for 30 minutes. Remove the foil and bake another 10 -15 minutes until bubbly.

I also served frozen green beans, Free, from the garden last year, that I needed to use up.

Liz is a SAHM of 3 teenage boys and happily married for 20+ years. She shares lots of homemaking tips including her love for baking, cooking and decorating on Hoosier Homemade. She hosts Cupcake Tuesday blog carnival with lots of cupcake creations.

Do you have a Go-To Meal for game nights?

{ 13 comments… read them below or add one }

rona May 5, 2010 at 5:35 pm

Finally some free time to do some blog visiting.

This meal looks delicious!

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Kelly Lininger May 5, 2010 at 7:14 pm

Looks yummy – can you substitute the American for Cheddar?

Thanks
Kelly

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Liz@HoosierHomemade May 5, 2010 at 8:41 pm

@Kelly Lininger, Yes, you can most certainly substitute any cheese that you like. :-)

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Liz@HoosierHomemade May 5, 2010 at 8:41 pm

Erin, Thanks so much for letting me guest post! I’m very honored that you had me!
~Liz

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Alycia M May 5, 2010 at 9:42 pm

I am totally making this tomorrow! Thanks for the idea. :o)

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Karen May 6, 2010 at 12:28 am

what if you don’t have a slow cooker? WE only have a dutch oven type of pot.

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Myssi January 13, 2011 at 12:36 pm

I would get a slow cooker. Get a large oval one and a regular size round one. The dipper sized ones are nice too. They are all so inexpensive anymore. Until you get one though you could use your dutch oven and combine everything the same as you would in a slow cooker but you would heat your oven at 250-275 degrees and put it in the oven. 250-275 would be the low setting on a slow cooker so you would let it go all day. A bonus to a slow cooker though is that a slow cooker only costs about 3 cents an HOUR to run. WAY cheaper than heating your oven.

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Mrs. Jen B May 6, 2010 at 8:06 am

Wonderful! I could use a recipe like this to pop in the old crock pot before work in the morning – THANKS! Glad I followed your suggestion and came on over here!

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FoodontheTable May 6, 2010 at 8:35 am

Great idea for game nights. The spring and summer get so hectic. Chicken spaghetti casserole also works well.

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Kathleen May 12, 2010 at 2:56 pm

I’ve made the shredded barbecue chicken before and its super yummy. I didn’t feel like cooking tonight so this is what’s on the menu. I took my laziness one step further though and am using bottled barbecue sauce.

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amanda May 19, 2010 at 6:29 pm

made them tonight wit mac and cheese and broccoli, so yummy!!! Thanks for the recipe!

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erica July 2, 2011 at 10:49 pm

Tried the mac and cheese recipe and it tastes more like pasta-roni than mac and cheese. I doubled the cheese and it was still more of a cream sauce.

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erica July 2, 2011 at 10:57 pm

Sorry, I just now realized saw the that it says “1 1/4 cups” not “1/4″ cup. Haha, maybe that is why it wasn’t cheesy enough!

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