Chicken Chile Mac-n-Cheese

California Olive Committee
  • Yield: 8 servings


2tablespoons unsalted butter
2 Anaheim chile pepper, diced
1tablespoon minced garlic
2tablespoons all-purpose flour
2 1/4cups low-sodium chicken broth
2 1/2cups shredded sharp cheddar cheese
1 (1-pound) box macaroni pasta, cooked
8ounces diced grilled chicken breast
2 (6-ounce) can California Black Ripe Olives
1/2cup Japanese-style panko breadcrumbs
1/8teaspoon paprika


  1. Heat butter in a large saucepan over medium heat until melted and foamy. Stir in peppers and garlic and cook for 2 minutes. Whisk in flour and cook for 1 to 2 more minutes until smooth and golden. Whisk in chicken broth, a half cup at a time, until smooth and bring to a boil. Turn heat down to simmer and cook for 3 to 4 minutes. Stir in cheese and remove from heat. Add pasta, chicken and olives and pour into a lightly greased 9 x 13-inch baking dish. Top with breadcrumbs, sprinkle with paprika and bake in a 400F oven for 15 to 20 minutes.

Recipe courtesy of the California Olive Committee

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