So I made this yesterday, I doubt I’ll make it again, I wasn’t crazy about it. Sean liked it, but I ate a few bites and gave it to the dogs and ate French bread. Healthy, right? Well with the amount of calories all these ingredients have, I won’t make it again. It didn’t taste good enough to indulge in such a high caloric meal. But, that was just me, Sean brought leftovers for lunch, so I guess it tasted good enough!
Chicken Macaroni Bake
1 pound of chicken (I cut mine into one inch squares)
3 cups of Milk ( I probably used 4 cups total, I added milk if it was getting to thick)
2 cups of Kraft philadelphia three cheese
1 cup of Kraft sharp cheddar
1 pound of elbow pasta
1 tablespoon Dijon mustard
8 ounces of cream cheese
6 tablespoons of butter
1 cup of bread crumbs
Cajun seasoning (we use Tonys)
Cut chicken into small squares. Melt 3 tablespoons of butter in sauté pan and cook your chicken. I added garlic and onion powder, dashes of hot sauce, and Tonys. (by the way, the chicken tasted great!!!)
Preheat oven to 350
While the chickens cooking, cook your pasta.
Once the chicken is done, transfer it to a plate. Melt the remainder of your butter then add milk. Just do 3 cups, and add more as you go.
Stir in cream cheese and let it fully melt (stirring constantly). Once that’s done, stir in your cheese in small amounts. It’ll make a nice thick creamy cheese sauce. Add pepper, salt, Tony’s, and tabasco sauce! (I wanted mine spicey, so I put alot of hot sauce)
Your noodles should have been done by this point, a long time ago, so I hope you checked them! Slowly stir in all of the noodles. Add your chicken. you should taste the noodles, I had to keep adding in spices to give it flavor.
Pour into oven safe dish. Layer shredded cheese if you have any left over. Then sprinkle the top with bread crumbs. Bake for 15 minutes.