Apple and Curry Chicken Salad
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 4g||35%|
|Total Carbs 15g||5%|
|Dietary Fiber 1g||%|
|Vitamin A 6%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/3 cupsBuffalo sauce or Louisiana-style hot sauce
3 tbspbutter, divided
3 tbspall-purpose flour
1 cupshredded sharp cheddar cheese
1/2 cupcubed pepper jack cheese
3 cupsmacaroni, cooked and drained
1/2 cupfresh breadcrumbs
1 green onion, finely chopped
Cook and shred chicken according to package instructions. Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray.
Toss cooked and shredded chicken with hot sauce; set aside.
Melt 2 tbsp butter in a medium saucepan set over medium heat. Add flour and stir for 3 minutes or until browned. Whisk in the milk, a splash at a time, until very smooth.
Cook, stirring constantly for 5 minutes or until thick enough coat the back of a spoon. Remove from heat. Whisk in the shredded cheese, a bit at a time, until melted.
Toss the sauce with the cooked macaroni, Buffalo chicken and cubed pepper jack cheese. Divide evenly between the muffin cups.
Melt the remaining butter and toss with the fresh breadcrumbs and green onion. Sprinkle over each muffin cup. Bake for 30 minutes or until golden.
TIP: Use whole grain macaroni to add fiber to this recipe. Bake in an 8-inch baking dish to serve 4 people as an entree.
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