Spring Chicken and White Cheddar Ragout

Comforting yet sophisticated, white cheddar mac and cheese is topped with flavorful chicken thighs, asparagus, and sliced cherry tomatoes.
  • 1:05 TIME
  • 10 Portions



Butter3 1/3 oz
Chicken thighs, boneless, seasoned3 1/3 lb
Carrots, diced3 1/3 oz
Celery, diced3 1/3 oz
Onions, diced6 2/3 oz
Flour1 2/3 cup
Minor’s® Chicken Base, prepared27 fl oz

Stouffer’s® White Cheddar Mac & Cheese, warmed     

33 oz

Asparagus, blanched, 1-inch pieces14 oz
Cherry tomatoes, halved10 oz

Scallions, sliced, for garnish





  1. In a large, deep pan, heat butter and sear chicken until crisp on both sides. Remove from pan and set aside.
  2. Add carrots, celery, and onion to pan and sauté 2–3 minutes. Add flour and continue to cook 3–4 minutes.
  3. Add Chicken Base and stir until slightly thickened.
  4. Return chicken thighs to the pan and bring to a simmer; cook 30 minutes, until internal temperature is 165°F.  
  5. Remove chicken from the pan. Add White Cheddar Mac & Cheese, stir to incorporate. Add asparagus.
  6. For each serving, place 8 oz mac and cheese mixture in bowl, top with chicken thigh, 1 oz cherry tomatoes, and scallions.