Crispy Chicken & Roasted Veggie Mac N Cheese

Crispy Chicken & Roasted Veggie Mac-N-Cheese

 

Ingredients:
4 large pieces of breaded chicken (I used tenderloins) - cooked & cut into bite sized chunks
Cooked pasta of choice (I used penne)
1 bag of preferred frozen veggies - suggested: California Blend of carrots, cauliflower, broccoli
Additional veggies of choice (I used canned corn + a handful of frozen peas)
3 wedges of Laughing Cow flavored cheese spread
1-1/4 c. milk
2 tablespoons butter or margarine
1 small block (8 oz) + 2 additional oz Colby jack (or other preferred) cheese (cubed)
salt & pepper to taste.



Evenly arrange veggies on a lightly greased cookie sheet. Roast at 400F for ~15 minutes or until edges start becoming browned.

Combine milk, butter, salt, pepper, 2 oz. block cheese, and 3 cheese wedges in a sauce pan and simmer on low-medium until melted and combined.

Mix well the chicken, pasta, remaining cheese cubes, and cheese/milk mixture in a large (seasoned) 11-inch cast iron skillet (add a little more milk if the sauce mixture does not lightly coat all ingredients). Top with extra shredded cheese if you like, and bake at 350 for 10-12 minutes or until cheese is melty.

 

 

 

As with any dish I prepare, I'm more or less eyeballing the amounts of certain ingredients. Feel free to add, take away, or substitute to your liking. I've also prepared this dish before with grilled, shredded chicken, but the crispy version is WAY better. Enjoy y'all!