Ranch Macaroni & Cheese Chicken Bake #RSC

Submitted by crys58

"Ready, Set, Cook! Hidden Valley Contest Entry. A twist on the classic macaroni & cheese cassarole has chicken, dry italian salami and two cheeses. Tastes great!"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 8-10

ingredients

• 1 ounce Hidden Valley Original Ranch Seasoning Mix
• 2 large skinless chicken breasts
• 8 ounces elbow macaroni
• 1 cup plain breadcrumbs
• 1 1⁄2 cups shredded parmesan cheese
• 1 1⁄2 cups shredded sharp cheddar cheese
• 10 slices light italian dry salami
• 4 1⁄2 cups whole milk
• 1⁄2 cup water
• 2 tablespoons flour
• 3 tablespoons butter
• 2 eggs
• 1 teaspoon salt
• 1 1⁄2 teaspoons pepper
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder

directions

1. Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
2. Use 1 tablespoon seasoning salt, ½ teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast. Place in baking dish and into oven for approximately 30 – 45 minutes until tender and juicy. Remove from oven and cut into medium size cubes or chunks. Keep drippings from baking dish then pour ½ cup water into dish add chicken and stir together.
3. SAUCE: In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved. Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix. While stirring bring to a boil then set aside.
4. In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking. When mixture is smooth (should not curdle) pour into sauce pan with remaining milk.
5. Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes. Remove from oven then place paper towel over salami and press down while soaking up excess oils. Stack salami and cut into strips.
6. Boil macaroni noodles in for approximately 8 minutes then drain.
7. In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with 1/3 of cubed chicken, ½ cup parmesan and cheddar cheeses then pour 1/3 of sauce mixture over all. Repeat. Place dry Italian salami on top.
8. TOPPING: Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
9. Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses. Pour ½ cup milk evenly over top.
10. Bake at 350 degrees for 30 minutes.
11. Servings: 8-10.