Chicken Macaroni and Cheese
From midgelet 16 years agoIngredients
- 1 pound skinless, boneless, chicken breast halves shopping list
- 1 to 2 teaspoon dried Italian seasoning, crushed shopping list
- salt and ground black pepper shopping list
- 1 tablespoon olive oil shopping list
- 8 ounces dried mostaccioli, ziti, or penne pasta shopping list
- 1 medium onion, chopped (1/2 cup) shopping list
- 2 cloves garlic, minced shopping list
- 3 tablespoons butter shopping list
- 3 tablespoons all-purpose flour shopping list
- 2 tablespoons tomato paste shopping list
- 3 cups milk shopping list
- 8 ounces smoked cheddar, gruyere, or swiss cheese, shredded (2 cups) shopping list
- salt and ground black pepper shopping list
- 2 cups soft sourdough or French bread crumbs shopping list
- 2 ounces finely shredded Parmesan or romano cheese (1/2 cup) shopping list
- 3 tablespoons butter, melted shopping list
How to make it
- . Preheat oven to 350 degree F.
- Cut chicken into bite-sized pieces.
- In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.
- Remove chicken from skillet; set aside.
- . In a large pot or kettle cook pasta according to package directions
- until just tender.
- Drain; return pasta to pot.
- . Meanwhile, in the same skillet in which chicken was cooked, cook
- onion and garlic in 3 tablespoons hot butter over medium heat until
- tender.
- Stir in flour until well combined.
- Stir in tomato paste.
- Add milk.
- Cook and stir until mixture is thickened and bubbly; reduce heat.
- Add the shredded cheese.
- Stir until cheese is almost melted.
- Remove from heat.
- Season to taste with salt and pepper.
- Add sauce and chicken to cooked pasta in pot; stir to coat.
- Spoon mixture into a 2-quart square or rectangular baking dish.
- Preheat oven to 350 degrees F. I
- n a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter.
- Sprinkle crumb mixture over pasta mixture.
- Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly.
- Let stand 10 minutes before serving
People Who Like This Dish 4
- southernlady Nowhere, Us
- minitindel THE HEART OF THE WINE COUNTRY, CA
- herby Albany, NY
- terryr Henderson, NV
- swanmitch Andover, MN
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
this ismy kind of food1 yum
herby in Albany loved it -
great recipe midge..............yummmmmmmmm
thank you ..fiveminitindel in THE HEART OF THE WINE COUNTRY loved it -
YUMMMMO!!! I have to make a mac &cheese for a party where everyone is bringing a mac & cheese. This should ring the bell, BIG TIME!! Many thanks!
TerryRterryr in Henderson loved it
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