All of the delicious flavor from your favorite vegetable dip - just in cheesy form. Whip up a double batch of this to have lots of leftovers on hand.
8 ounces uncooked elbow macaroni
2 slices bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon canola oil
1 tablespoon all-purpose flour
1-1/2 cups milk
1/3 cup condensed cream of chicken soup, undiluted
3/4 cup shredded six-cheese Italian blend
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried dill
1 /4 teaspoon dried chives
1 /4 teaspoon dried parsley
1/4 teaspoon salt
1/2 cup shredded Colby-Jack cheese
Cook pasta according to package directions, omitting salt and fat; drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside.
Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.
Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick.
Remove from heat; let stand 4 minutes or until sauce cools to 155°.
Add Italian cheese blend, onion powder, garlic powder, dill, chives, parsley, and salt, stirring until cheese melts. Stir in pasta and chicken.
Preheat broiler. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
Sprinkle evenly with reserved bacon and colby-Jack cheese.
Broil 3 minutes or until cheese melts.
25 minutes (including stove top)
5 minutes (broil time)
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