Macaroni, Chicken and Cheese Casserole Recipe
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: | American |
Cook time: | Servings: 6 1 cup |
Goes Well With: buttered kale
Ingredients
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Directions
- Preheat oven 350 F.
- Grease a 9 x 9 casserole dish.
- Cook the macaroni in the water according to package directions.
- Drain the macaroni and set aside. Do not rinse.
- Warm the milk in microwave for 2 minutes, let set until ready to use.
- Use a large sauce pan to melt the butter to bubbling.
- Sprinkle in flour; use a whisk to blend the roux, (thickened paste.)
- Cook over low heat.
- Gradually add the warmed milk to the roux, stirring with the whisk.
- Cook over low heat until thickened.
- Add seasonings, chicken breast and green pepper.
- Stir with a wooden spoon to blend together.
- Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
- Stir until the cheese has melted and sauce blended.
- Pour the cooked and drained macaroni into the cheese sauce, stir gently. Pour into the greased casserole dish.
- Spread the crumbled cornbread evenly over the top.
- Sprinkle the shredded cheese over the cornbread.
- Sprinkle the dill weed and paprika to your taste on top.
- Bake 30-35 minutes until sauce is bubbling and cheese is melted.
- Let set about 5 minutes before serving.