Ingredients
- 8 ounces of elbow macaroni
- 3 slices of bacon
- 8 ounces of boneless, skinless chicken breast, cut into half inch pieces
- 1 tablespoon of butter
- 1 tablespoon of flour
- 1 1/2 cups of fat free milk
- 1/3 cup of cream of mushroom soup
- 1 cup of shredded six-cheese Italian blend (Sargento)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh chopped dill
- 1 teaspoon of salt
- 1 cup of shredded Colby-Jack cheese
Directions
- Prepare pasta as directed on box.
- Fry bacon, chop into small pieces, and set aside.
- Cook chicken in bacon grease.
- Melt butter in saucepan while slowly adding in flour, stir in with wisk.
- Combine milk and mushroom soup and then slowly add and wisk into butter and flour mixture.
- Bring to a boil and let sauce thicken.
- Remove from heat for about 4 minutes.
- Add six-cheese blend, onion powder, garlic powder, dill, salt, bacon and 1/4 cup of colby-jack, wisk together.
- Put cooked macaroni in a casserole dish, pour mixture over noodles and add chicken, mix together evenly.
- Sprinkle remaining cheese on top and broil in oven until cheese is melted.
