Ranch Macaroni & Cheese Chicken Bake #RSC - mix

Method

• Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
• Use 1 tablespoon seasoning salt, 1/2 teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast.
• Place in baking dish and into oven for approximately 30 45 minutes until tender and juicy.
• Remove from oven and cut into medium size cubes or chunks.
• Keep drippings from baking dish then pour 1/2 cup water into dish add chicken and stir together.
• SAUCE: In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved.
• Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix.
• While stirring bring to a boil then set aside.
• In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking.
• When mixture is smooth (should not curdle) pour into sauce pan with remaining milk.
• Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes.
• Remove from oven then place paper towel over salami and press down while soaking up excess oils.
• Stack salami and cut into strips.
• Boil macaroni noodles in for approximately 8 minutes then drain.
• In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with 1/3 of cubed chicken, 1/2 cup parmesan and cheddar cheeses then pour 1/3 of sauce mixture over all.
• Repeat.
• Place dry Italian salami on top.
• TOPPING: Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
• Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses.
• Pour 1/2 cup milk evenly over top.
• Bake at 350 degrees for 30 minutes.
• Servings: 8-10.