First, cook the pasta. Bring a large pot of water to a boil, and cook the noodles according to package directions.

In the meanwhile, prepare the cheese sauce. In a medium nonstick pot, melt the butter. Add in the flour, and whisk to combine.

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.

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.

When ready, drain the pasta and combine with the cheese sauce. Set aside while you cook the chicken.

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!

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.

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!