Chicken Chile Mac 'n Cheese
Tender chunks of cooked chicken, mild green chilies and plump black olives add nutrition, flavor and color to this hearty, family-pleasing mac 'n cheese casserole. Recipe courtesy of California Ripe Olives.
2 tablespoons unsalted butter
2 Anaheim chile peppers, roasted, peeled, seeded and diced (or use 2 ounces diced canned mild green chiles)
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 1/4 cups low sodium chicken broth
2 1/2 cups shredded sharp cheddar cheese
1 (16-ounce) box macaroni pasta, cooked according to package directions
8 ounces diced cooked chicken breast (2 cups)
1 (6-ounce) can California Ripe Olives, drained and halved
1/2 cup panko (Japanese bread crumbs)
1/8 teaspoon paprika
- Heat butter in a large saucepan over medium heat until melted and foamy. Stir in peppers and garlic and cook for 2 minutes.
- Whisk in flour and cook for 1 to 2 more minutes until smooth and golden. Whisk in chicken broth, 1/2 cup at a time, until smooth and bring to a boil. Turn heat down to simmer and cook for 3 to 4 minutes.
- Stir in cheese and remove from heat. Add pasta, chicken and California Ripe Olives and pour into a lightly greased 13x9x2-inch baking dish. Top with bread crumbs, sprinkle with paprika and bake in a 400°F (205°C) oven for 15 to 20 minutes.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 340; Total Fat: 6g; Cholesterol: 10mg; Total Carbs: 51g; Protein: 17g; Sodium: 670mg.
Recipe and photograph courtesy of California Ripe Olives.