Ingredients
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2 boneless skinless chicken breasts, cubed into bite size pieces
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1/2 cup hot water
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2 1/2 cups elbow macaroni (this is the uncooked measure)
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2 tablespoons olive oil
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3 garlic cloves, chopped
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1/2 cup celery, sliced
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2/3 cup onion, chopped
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1 (12 ounce) can corn, drained
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4 tablespoons butter
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4 tablespoons flour
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2 cups milk
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1/2 teaspoon cumin
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2 cups cheddar cheese, shredded
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1 cup mozzarella cheese, shredded
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1/3 cup parmesan cheese
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3/4 cup nacho chip, crushed
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1/2 cup cheese
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4 sun-dried tomatoes
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1 (4 ounce) can chipotle peppers, drained and chopped SAVE the juice
Instructions
- In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
- Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
- Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
- Top with the crushed nachos and cheese.
- Bake at 350 for 25 minutes or until bubbly and cheese is melted.