I didn't end up getting my own picture of this, but didn't want to wait to share it with you because it was so deliciously yummy! I made this for my family on Valentine's Day. It was an act of love: extra bacon for my daughter, no onions for my son, and didn't skimp on the cheese for my husband. Be careful who you make it for - they'll love you forever!
- 8 ounces uncooked elbow macaroni
- 4 slices bacon, chopped
- 1-2 chicken breasts, cut into 1/2-inch pieces
- 1 Tbsp oil
- 1 Tbsp all-purpose flour
- 1 1/2 cups milk
- 1/3 cup condensed cream of mushroom soup, undiluted
- 3/4 cup shredded six-cheese Italian blend (such as Sargento)
- 1/2 tsp onion powder (I used onion salt and omitted the salt below)
- 1/2 tsp garlic powder
- 1/2 tsp chopped fresh dill (I used 1/4 tsp dried)
- 1/8 tsp salt
- 1/2 cup (2 ounces) shredded colby-Jack cheese
- Cook pasta according to package directions, omitting salt; drain.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.
- Meanwhile, heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Gradually add milk and soup to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand about five minutes. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta, chicken, and bacon.
- Preheat broiler.
- Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with colby-Jack cheese. Broil 3 minutes or until cheese melts.
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