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    You are here: Home / Recipes / Meat & Seafood / chicken green chile mac & cheese

    chicken green chile mac & cheese

    Jan 16, 2014 · 8 Comments

     

    So, I don't know about you guys, but I'm honestly not a huge fan of macaroni and cheese. "Gasp!" you must be thinking, "She can't possibly be normal!" Well, okay, here's the deal. I don't like macaroni and cheese from a box. You'd have to pay me to eat that stuff! On the seldom occasion that I DO eat the boxed kind, it has to be organic, all-natural, free of food coloring and unpronounceable ingredients. Yeah, and I'm the weird one! Homemade mac & cheese, on the other hand... well, I am all about that. Especially if I'm the one making it!

    This month's H-E-B Primo Picks package included a GIANT jar of Cookwell & Company's Green Chile Stew starter. Squee! I loved the last Cookwell & Company product I got, so I was very excited to try this one out! However, I couldn't just make another chili/stew, right? So I got to thinking... why not use this stew starter as a salsa? The tangy, spicy kick of the green chiles went perfectly with the mellow cheese sauce, and the addition of chicken made it a complete meal. Easy, cheesy, and totally comforting!

    You can find the Cookwell & Company Green Chile Stew Starter {plus lots of other goodies} at your local H-E-B! Check out the rest of their Primo Picks here, then find a store near you here! Don't forget to follow them on Facebook, Twitter, Pinterest, and YouTube!

    4.0 from 1 reviews
    Chicken Green Chile Mac & Cheese
     
    Save Print
    Prep time
    5 mins
    Cook time
    25 mins
    Total time
    30 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Meat & Seafood
    Serves: 6
    Ingredients
    • 3 tablespoon butter
    • 3 tablespoon flour
    • 3 cups milk
    • 2 cups shredded colby-jack cheese
    • 1 cup shredded mild cheddar
    • 1½ cups Cookwell & Company Green Chile Stew Starter
    • 4 boneless skinless chicken breast tenders {or 2 whole boneless skinless chicken breasts}
    • 1 tablespoon olive oil
    • 1 package elbow noodles {or your favorite small pasta}
    • salt, pepper, and garlic salt as needed
    Instructions
    1. First, cook the pasta. Bring a large pot of water to a boil, and cook the noodles according to package directions.
    2. In the meanwhile, prepare the cheese sauce. In a medium nonstick pot, melt the butter. Add in the flour, and whisk to combine.
    3. Cook the roux for a minute or two, then slowly add in the milk, whisking continuously. Let the mixture boil and thicken, while still whisking.
    4. When it reaches desired consistency, add in all the shredded cheese and mix until smooth and melted. Add in the Green Chile Stew Starter, mix to combine, then taste and season as needed.
    5. When ready, drain the pasta and combine with the cheese sauce. Set aside while you cook the chicken.
    6. Heat the 1 tablespoon of olive oil in a nonstick pan, season the chicken tenders with salt and pepper on both sides, and add to the pan when the oil is nice and hot! Let the chicken cook for about 3 minutes, then flip and finish cooking. Using a knife or kitchen shears, cut the chicken into small bite-sized chunks. Now you are ready to assemble!
    7. Turn on your oven broiler, and spray a 9x9 baking dish with nonstick spray. Pour about half of your cheesy noodles in the dish, top with half the chicken, and drizzle with additional green chile sauce. Pour the rest of the noodles, top with the rest of the chicken, some more green chile sauce, and additional shredded cheese.
    8. Place under the hot broiler for 2-3 minutes {watching carefully!} to make sure the cheese melts and gets crusty without burning. Let cool slightly and enjoy!
    3.2.1310


    Disclosure: I received materials from H-E-B for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation of Valentina Celant at TheBakingFairy.blogspot.com

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    Reader Interactions

    Comments

    1. Lucy T says

      January 16, 2014 at 6:46 pm

      This looks outstanding! I love chicken green chili and I love mac n' cheese. Pinning this right now!

      Reply
    2. Jenne Kopalek says

      February 08, 2014 at 11:42 pm

      My other half saw this on my Pinterest last night and he said he wanted to try it! Says it looks amazing 🙂

      Reply
    3. Jasey says

      February 09, 2014 at 3:56 am

      Looks good! I'm here from Foodelicious and pinning! 🙂

      Reply
    4. Making Our Life Matter says

      February 09, 2014 at 4:37 am

      I never would have thought to use the green chilies with mac and cheese. This looks amazing!

      Reply
    5. Rachael Monaco says

      February 09, 2014 at 12:34 pm

      I love anything macaroni and cheese. And my son loves anything with green chilies -- this should be a hit!

      Reply
    6. Melanie says

      February 21, 2014 at 6:47 pm

      Mmmmm this looks so good.

      Reply
    7. Nia says

      September 01, 2018 at 1:28 pm

      I made it today, everyone loved it!! I lucked up and got this green chili stater on clearance, googles some reviews & recipe. Came across this, scrumptious!

      Reply
      • Debbie Hocking says

        February 01, 2020 at 9:24 am

        This recipe is actually better with cubed ham.

        Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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