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Macaroni, Chicken and Cheese Casserole Recipe

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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.



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Prep time:
Cook time:
Servings: 6 1 cup
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Ingredients

Cost per serving $0.54 view details
  • 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 423g
Recipe makes 6 servings
Calories 572  
Calories from Fat 282 49%
Total Fat 31.52g 39%
Saturated Fat 18.26g 73%
Trans Fat 0.02g  
Cholesterol 94mg 31%
Sodium 882mg 37%
Potassium 379mg 11%
Total Carbs 44.28g 12%
Dietary Fiber 2.3g 8%
Sugars 6.73g 4%
Protein 27.31g 44%

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