prep time: tbd
cook time: tbd
8 ounces uncooked elbow macaroni
1 slice applewood-smoked bacon
8 ounces skinless, boneless chicken breast - cut into 1/2-inch pieces
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk
1/3 cup condensed cream of mushroom soup - undiluted
3/4 cup shredded six-cheese italian blend
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill
1/2 teaspoon salt
1/2 cup shredded colby-jack cheese
1. cook pasta according to package directions and drain. cook bacon in a large nonstick skillet over medium heat until crisp. remove bacon from pan, reserving drippings in pan. finely chop bacon and set aside. increase heat to medium-high. add chicken to drippings in pan, saute 6 minutes or until done.
2. melt butter 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 degrees. add italian cheese blend, onion powder, garlic powder, dill and salt, stirring until cheese melts. stir in pasta and chicken.
3. preheat broiler. spoon mixture into an 8-inch square baking dish coated with cooking spray. sprinkle evenly with reserved bacon and colby-jack chese. broil 3 minutes or until cheese melts.
- first look then cook