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  • Macaroni, Chicken and Cheese Casserole

    1 vote
    Macaroni, Chicken and Cheese Casserole
    Prep: 30 min Cook: 35 min Servings: 6
    by Julia Ann Souders
    62 recipes
    >
    An easy on your pocketbook comfort dish for the family. It is one of those meals, having leftover chicken, variety of cheeses or cornbread is a good dilemma. ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

    Ingredients

    • 4 cups boiling water
    • 1 cup whole wheat elbow macaroni, uncooked
    • 1 teaspoon of salt
    • 1/4 cup of butter
    • 1/4 cup flour
    • 2 cups low-fat milk
    • 1 teaspoon fresh ground black pepper
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • Salt to taste
    • 1 tablespoon Dijon mustard
    • 1/2 cup chicken breast, cooked and diced in 1/2 inch pieces.
    • 1/2 cup green bell peppers, diced in 1/2 inch pieces.
    • 1 cup ricotta cheese
    • 2 cups shredded Colby Jack cheese (or your choice)
    • 1/2 cup crumbled cornbread
    • 1/4 cup shredded Colby Jack cheese
    • Dill weed to sprinkle on top
    • Paprika to sprinkle on top

    Directions

    1. Preheat oven 350 F.
    2. Grease a 9 x 9 casserole dish.
    3. Cook the macaroni in the water according to package directions.
    4. Drain the macaroni and set aside. Do not rinse.
    5. Warm the milk in microwave for 2 minutes, let set until ready to use.
    6. Use a large sauce pan to melt the butter to bubbling.
    7. Sprinkle in flour; use a whisk to blend the roux, (thickened paste.)
    8. Cook over low heat.
    9. Gradually add the warmed milk to the roux, stirring with the whisk.
    10. Cook over low heat until thickened.
    11. Add seasonings, chicken breast and green pepper.
    12. Stir with a wooden spoon to blend together.
    13. Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
    14. Stir until the cheese has melted and sauce blended.
    15. Pour the cooked and drained macaroni into the cheese sauce, stir gently. Pour into the greased casserole dish.
    16. Spread the crumbled cornbread evenly over the top.
    17. Sprinkle the shredded cheese over the cornbread.
    18. Sprinkle the dill weed and paprika to your taste on top.
    19. Bake 30-35 minutes until sauce is bubbling and cheese is melted.
    20. Let set about 5 minutes before serving.

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