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Yield: 4-6
SMF Kitchen
@smfchicken
00:10
Prep
00:48
Cook
00:58
Total Time
Ingredients & Directions
Directions
Cheesy Chicken Pimento Mac 'N Cheese Casserole
1 bag
Springer Mountain Farms Fully Cooked Breaded Breast Strips or Breaded Breast Chunks
3 cups
Uncooked elbow macaroni noodles (or other fun shape)
4 cups
Whole milk
1 teaspoon
Red pepper flakes
1 1/2 teaspoon
Salt
1/4 teaspoon
Black pepper
2 teaspoons
Smoked paprika
1/4 cup
Unsalted butter
1/4 cup
All-purpose flour
2 cups
Sharp cheddar cheese*, grated
1/2 cup
Diced pimento peppers
Chopped chives for garnish
- Heat chicken according to package directions.
- Remove from oven and chop into small pieces to use as a topping for the macaroni.
- Turn oven temperature down to 350°F.
- Cook macaroni according to package directions for slightly al dente; drain.
- In a large sauce pan, add milk, red pepper flakes, salt, black pepper, & smoked paprika, bring it to a simmer, making sure not to let it boil, & stirring often.
- In another large sauce pan, melt butter.
- Slowly whisk the flour into the melted butter, & continue whisking until all the flour has been mixed in (for about 2-3 minutes).
- Whisk the simmering milk mixture into the butter & flour mixture, stirring until smooth and thickened for about 5 minutes.
- Remove thickened milk mixture from heat & add in grated cheese & pimentos, mixing well to melt cheese.
- Mix cheese sauce with the cooked macaroni noodles & pour into a greased casserole dish.
- Cover with foil and cook for 35-40 minutes.
- Remove foil and sprinkle chopped up chicken over the top of the macaroni along with extra grated cheese, if desired.
- Return to oven for about 5-8 minutes or until chicken is fully warmed again & additional cheese is melted.
- Remove from oven and garnish with chopped chives.
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Cheesy Chicken Pimento Mac 'N Cheese Casserole
Yield: 4-6
00:10
Prep
00:48
Cook
00:58 Total Time
Ingredients
Directions
Cheesy Chicken Pimento Mac 'N Cheese Casserole
1 bag
Springer Mountain Farms Fully Cooked Breaded Breast Strips or Breaded Breast Chunks
3 cups
Uncooked elbow macaroni noodles (or other fun shape)
4 cups
Whole milk
1 teaspoon
Red pepper flakes
1 1/2 teaspoon
Salt
1/4 teaspoon
Black pepper
2 teaspoons
Smoked paprika
1/4 cup
Unsalted butter
1/4 cup
All-purpose flour
2 cups
Sharp cheddar cheese*, grated
1/2 cup
Diced pimento peppers
Chopped chives for garnish
- Heat chicken according to package directions.
- Remove from oven and chop into small pieces to use as a topping for the macaroni.
- Turn oven temperature down to 350°F.
- Cook macaroni according to package directions for slightly al dente; drain.
- In a large sauce pan, add milk, red pepper flakes, salt, black pepper, & smoked paprika, bring it to a simmer, making sure not to let it boil, & stirring often.
- In another large sauce pan, melt butter.
- Slowly whisk the flour into the melted butter, & continue whisking until all the flour has been mixed in (for about 2-3 minutes).
- Whisk the simmering milk mixture into the butter & flour mixture, stirring until smooth and thickened for about 5 minutes.
- Remove thickened milk mixture from heat & add in grated cheese & pimentos, mixing well to melt cheese.
- Mix cheese sauce with the cooked macaroni noodles & pour into a greased casserole dish.
- Cover with foil and cook for 35-40 minutes.
- Remove foil and sprinkle chopped up chicken over the top of the macaroni along with extra grated cheese, if desired.
- Return to oven for about 5-8 minutes or until chicken is fully warmed again & additional cheese is melted.
- Remove from oven and garnish with chopped chives.
