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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2 tbsp unsalted Butter
3 tbsp flour
1 1/2 cup plus 3 tbsp chicken stock
1/3 cup half & half
6 oz medium cheddar cheese, cut into 1 inch cubes
6 oz Pepper Jack cheese, cut 1/2 into 1 inch cubes (shred the reserved 1/2 for the topping)
1 1/2 tsp Dijon mustard
Black pepper to taste
1 tbsp olive oil
1 1/2 lbs boneless skinless chicken breast, cut into 1 inch cubes
3 tbsp taco seasoning
3 oz sour cream
1 (12 oz) box of jumbo shells
1 1/2 cups rice krispies cereal
Preheat oven to 400. Cook jumbo shells according to pkg directions.
In a hot skillet add olive oil and brown the cubed chicken. When chicken is browned add taco seasoning and 3 tbsp of water. Let the mixture simmer about 5 minutes then add sour cream. Turn heat off and allow to rest while making the cheese sauce.
Melt unsalted butter in a 1 1/2 quart saucepan over medium heat, add flour and cook, whisking, until butter-flour mixture is light gold and bubbling. Add chicken stock and whisk constantly until sauce is smooth and almost thickened. Pour in half and half and finish thickening (do not allow to boil). Stir in Dijon mustard and black pepper to taste. Add both cubed cheeses. Stir until cheese melts completely.
In a 13x9 inch baking dish pour a small amount of chicken stock (about 3 tbsp) into the dish to keep the noodles from sticking. Drain the noodles and fill each shell with a piece of chicken mixture. Pour cheese sauce over all of the stuffed shells.
For the topping combine in a small plastic bag rice krispies, which have been slightly crushed and the reserved shredded pepper jack cheese. Coat the cheese with the cereal and sprinkle over the top of the cheese sauce and stuffed shells. Bake for 15-20 minutes until bubbling and starting to brown.
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CHEESY CHICKEN MAC BAKE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2 tbsp unsalted Butter
3 tbsp flour
1 1/2 cup plus 3 tbsp chicken stock
1/3 cup half & half
6 oz medium cheddar cheese, cut into 1 inch cubes
6 oz Pepper Jack cheese, cut 1/2 into 1 inch cubes (shred the reserved 1/2 for the topping)
1 1/2 tsp Dijon mustard
Black pepper to taste
1 tbsp olive oil
1 1/2 lbs boneless skinless chicken breast, cut into 1 inch cubes
3 tbsp taco seasoning
3 oz sour cream
1 (12 oz) box of jumbo shells
1 1/2 cups rice krispies cereal
Preheat oven to 400. Cook jumbo shells according to pkg directions.
In a hot skillet add olive oil and brown the cubed chicken. When chicken is browned add taco seasoning and 3 tbsp of water. Let the mixture simmer about 5 minutes then add sour cream. Turn heat off and allow to rest while making the cheese sauce.
Melt unsalted butter in a 1 1/2 quart saucepan over medium heat, add flour and cook, whisking, until butter-flour mixture is light gold and bubbling. Add chicken stock and whisk constantly until sauce is smooth and almost thickened. Pour in half and half and finish thickening (do not allow to boil). Stir in Dijon mustard and black pepper to taste. Add both cubed cheeses. Stir until cheese melts completely.
In a 13x9 inch baking dish pour a small amount of chicken stock (about 3 tbsp) into the dish to keep the noodles from sticking. Drain the noodles and fill each shell with a piece of chicken mixture. Pour cheese sauce over all of the stuffed shells.
For the topping combine in a small plastic bag rice krispies, which have been slightly crushed and the reserved shredded pepper jack cheese. Coat the cheese with the cereal and sprinkle over the top of the cheese sauce and stuffed shells. Bake for 15-20 minutes until bubbling and starting to brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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