From the Oven
Diablo Chicken Mac & Cheese
Prep Time: 10 MIN | Cook Time: 30 MIN | Servings: 8-10
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Prep Time
10 MIN
Cook Time
30 MIN
Servings
8-10
Mac and cheese and popcorn chicken are kid favorites. This adult version adds a spicy 4 flavor sauce to the chicken, then tosses it with an ultra creamy, one pot mac and cheese made with Sargento® 4 Cheese Mexican. It’s good to be a grown up.
Ingredients
- 3/4 cup Prepared barbecue sauce
- 2 ea. Canned chipotles in adobo sauce, finely chopped
- 4 Tbsp. Adobo sauce (from chipotle pepper can)
- 2 Tbsp. Thai sweet chili sauce
- 2 Tbsp. Mayonnaise
- 1 Bag(26 ozs.) Frozen popcorn chicken
- 1 box(1 lb.) Large elbow macaroni
- 2 cups Reduced sodium chicken broth
- 2 cups Half & Half
- ½ cup Sour cream
- 4 cups Sargento® 4 Cheese Mexican
Directions
- Pre-heat oven to 425 degrees. In a very large bowl, combine chipotle chilies and next 4 ingredients. Set aside.
- Transfer frozen popcorn chicken to a large baking sheet. Bake for 22-25 minutes or until golden brown. Remove from oven and transfer chicken to the bowl of reserved sauce. Gently toss chicken and sauce until well coated. While chicken is baking, prepare mac & cheese.
- Transfer frozen popcorn chicken to a large baking sheet. Bake for 22-25 minutes or until golden brown. Remove from oven and transfer chicken to the bowl of reserved sauce. Gently toss chicken and sauce until well coated. While chicken is baking, prepare mac & cheese.
- Spoon half of the prepared mac & cheese into the bottom of a 13” X 9” casserole dish. Spoon half of sauced chicken over mac & cheese. Sprinkle half of the remaining cheese over chicken. Spoon remaining mac & cheese over cheese and chicken. Top with remaining chicken, sauce and shredded cheese.
- Bake uncovered at 350 degrees for an additional 10 minutes or until cheese has melted. Serve.
