I’ll be the one to say it: kraft dinner is a bastardization of mac and cheese. Stouffer’s is a little better, but the milky-watery cheese powder glop is nasty as hell.
with all due respect, kraft dinner is in fact the most valid mac and cheese. other cheap boxes of noodles and cheese powders are also acceptable. real cheese has no place in mac and cheese.
I’ve used it for pulled chicken for a soup. I believe the instructions said boil, but I pressure cook/steam it for a few mins then add it into the muchbmore flavorful soup. Though I just as often just use canned chicken breast instead.
Only thing I’ve ever done that for, since I love chicken to have a browned somewhat firm to crunchy crust, depending on which cut it is.
Definitely boiled, looks identical to the chicken my coworker brought in once. She boiled every piece of meat within an inch of its life because she didn’t know how to prepare it otherwise.