|1||pkg. PERDUE® Grilled Chicken Breast Strips, Fully Cooked (22 oz.)|
|2 1/2||cups chicken stock|
|3||tbsp olive oil|
|2||cups celery, chopped|
|1||cup onions, chopped|
|1||cup carrots, diced|
|4||cloves garlic, minced|
|1/2||cup hot sauce|
|12||ounces macaroni, cooked|
|1||cup blue cheese|
|1/2||cup sour cream|
Preheat oven to 375°F. Spray a casserole or baking dish with cooking spray. In a large pot or Dutch oven, heat the olive oil and butter over medium high heat. Add the celery and cook for 2 to 3 minutes until slightly softened. Add the onions, carrots and garlic. Cook an additional 2 to 3 minutes. Whisk flour into the vegetable mixture. Cook about 1 minute to remove the raw flour taste. Whisk in chicken stock and red-hot sauce. Continue whisking until sauce comes to a boil and has thickened like a gravy (if sauce is too thick, add a little more chicken stock).
Remove Dutch oven from heat. Add in cooked macaroni, blue cheese and sour cream. Toss to coat. Fold in chicken strips. Transfer chicken and macaroni to a prepared baking dish. Bake in a preheated oven for 20 minutes until bubbly and golden on top. Let casserole rest for 10 minutes before serving.
Let casserole rest for 10 minutes before serving.
You can substitute 2 tablespoons of olive oil for the 2 tablespoons of butter.