Crunchy Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A combination of macaroni noodles and tomato with chicken make this casserole a very good choice for a main course dinner with a crunchy topping of corn chips and bread crumbs with melted cheese on top that would go well with a light salad Ingredients:
3/4 lb ground chicken breast |
3 tablespoons canola oil |
1 onion (chopped) |
1 (398 ml) can italian plum tomatoes |
2 tablespoons tomato paste |
1 cup macaroni noodles |
1 1/4 cups milk |
1/4 cup butter |
4 tablespoons flour |
1 cup cheese (grated) |
2 cups corn chips (crushed) |
1 cup breadcrumbs |
1/4 cup butter |
1/2 teaspoon dry mustard |
1/4 teaspoon cumin |
1 cup cheese (grated) |
Directions:
1. Preheat oven to 375 degrees fahrenheit
2. Put oil in a large frying pan and brown ground chicken with chopped onion and cook until onion is translucent.
3. Add tomatoes to the mixture along with the tomato paste and cook until most of the liquid has evaporated and the mixture is nice and thick and set aside.
4. Put ground chicken mixture in a 1 1/2 quart casserole dish layering on the bottom of the dish
5. Cook macaroni noodles for 8 to 10 minutes in boiling salted water and then set aside
6. In a small saucepan combine butter, flour and milk to make a roux and then add grated cheese and cook until cheese is melted and mixture is smooth
7. Mix in cheese sauce with macaroni and then put macaroni on top of ground chicken
8. Mix together butter, corn chips and bread crumbs with a pastry cutter and then sprinkle on top of macaroni noodles
9. Top with grated cheese and then put in the oven for approximately 15 minutes or until cheese is nicely melted.
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