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Chicken Mac and Cheese

Chicken Mac and Cheese
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound boneless skinless chicken breast halves
1 teaspoon dried Italian seasoning (up to 2 t.) — crushed
Salt and ground black pepper
1 tablespoon olive oil
8 ounces dried mostaccioli, ziti, or penne pasta
1 medium onion — chopped
2 cloves garlic — minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3 cups milk
8 ounces smoked Cheddar or Swiss cheese — shredded
Salt and ground black pepper
2 cups sourdough of French bread crumbs
2 ounces finely shredded Parmesan cheese
3 tablespoons butter — melted

Preheat oven to 350F. Cut chicken into bite-size pieces. In a 10-inch
skillet cook chicken, Italian seasoning, salt, and pepper in hot oil
over medium heat until chicken is no longer pink (170F). 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 rectangle baking dish.

In a small bowl stir together bread crumbs, Parmesan cheese, and 3
tablespoons melted butter. Sprinkle crumb mixture over pasta mixture.
Bake, uncovered, for 20-25 minutes or until crumb mixture is golden
and
edges are bubbly. Let stand 10 minutes before serving.

COOKING CLUB DIRECTIONS: Prepare casserole as above for each member,
except divide the bread crumb mixture into small resealable plastic
bags
or moisture- and vapor-proof plastic freezer bags. Do not bake. Cover
pans with foil to refrigerate, or wrap with moisture- and vapor-proof
wrap to freeze. Refrigerate up to 24 hours or freeze casserole and
bread
crumb mixture up to 1 month

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