Anyway, how is it possible that next week is the last full week of July? Where is the summer going? I feel like it was just last week that we finished Commencement at work and we were breathing a sigh of relief that the whole summer was ahead of us to relax. I cringe when I think that it's probably only another week before the "Back to School" ads start running and the aisle of Wal-Mart are completely taken over with bins of school supplies. I have to admit though, I'm welcoming the Fall season this year. Last year I feel like I didn't accomplish any of the Fall baking I wanted to do, so I can't wait until it's acceptable again to start burning my Pumpkin Spice Yankee Candle scents!
-1 cooked chicken breast, shredded
-3oz softened cream cheese
-1/4 cup shredded mozzarella cheese
-2 tablespoons sour cream
-1/4 cup hot sauce (or more depending on how spicy you like it)
-3 cups uncooked macaroni pasta
-1/2 cup evaporated milk
-1/3 cup milk
-1/2 teaspoon salt
-1/4 teaspoon fresh ground pepper.
-1/4 teaspoon garlic powder
-3 cups shredded sharp cheddar cheese
-2 tablespoons butter
1. Preheat the oven to 375 degrees. With cooking spray, generously coat a 9x9 baking dish. Cook the macaroni in a large pot. Once cooked, strain and return to pot with the 2 tablespoons butter, coat noodles in the butter.
2. In a mixing bowl, combine the shredded cooked chicken, cream cheese, mozzarella cheese, sour cream and hot sauce. In another mixing bowl, whisk together the evaporated milk, regular milk, and eggs. Add the salt, garlic powder, and pepper. Add both the chicken and the milk mixture to the pot of cooked macaroni. Stir to evenly coat with both mixtures.
3. Pour macaroni mixture into a 9x9 baking dish. Sprinkle a light layer of cheese on the top. Bake 35-40 minutes until golden brown on top. Broil 5-6 minutes to make top cheese layer crispy and golden. Let stand 5-10 minutes before serving.
A Seasoned Greeting Original