INTRODUCTION
Velveeta, pepper jack and Parmesan go into this combination of my two favorite foods: macaroni & chicken casserole.
INGREDIENTS
2 chicken breasts
1 1/2 cups dry macaroni
1 can evaporated milk
1 tsp chicken bouillon
12 ounces Velveeta
4 ounces pepper jack cheese
4 tsp Parmesan cheese
6 tablespoons butter or margarine
1 1/2 cups bread crumbs
1 tsp minced onion
1 tsp minced garlic
DIRECTIONS
1) Thaw chicken
2) Boil two pots of water
3) Cut Velveeta cheese into small cubes and grate pepper jack for faster melting
4) Microwave butter for 1 minute to melt
5) Add chicken breasts to one pot and macaroni noodles to other
6) Reduce heat to medium
7) Boil about 10 minutes (until noodles can be cut through and chicken is done)
8) Remove water from macaroni, add evaporated milk, velveeta & pepperjack
9) Remove chicken from pot and cut or shred into small pieces
10) Add chicken, bouillon, minced garlic & onion (and salt & pepper as desired) to macaroni
11) Mix breadcrumbs and melted butter in large ziploc bag
12) Pour macaroni into 9 x 13 casserole dish
13) Sprinkle breadcrumbs over top, covering all of the macaroni
14) Sprinkle shredded parmesan evenly over bread crumbs
15) Bake at 350 for 25-30 minutes (top should be golden brown)
makes 12 pieces from 9×13 pan
Minutes to Prepare: 35Minutes to Cook: 30Number of Servings: 12