This comfort food classic is streamlined for weeknight ease, giving you a complete one-pot meal in just a few steps. You’ll find all the cheesy, creamy notes of the childhood favorite without the long prep time, and there’s no need to make a roux. Here, the chicken stock, half-and-half and shredded cheese create an instant sauce without the need to stir a pot on the stove. For a quicker version, trim the chicken cutlets into bite-size pieces before stirring in, then reduce the second cooking time to 15 minutes. Serve with a side salad, if desired.