Chicken and Green Chile Mac and Cheese

Ingredients
1 tablespoon olive oil
3-4 boneless, skinless chicken breasts
1 pound short pasta
12 tablespoons butter
2 medium onions, diced
1 (7 ounce) can diced green chilies
1 (14.5 ounce) can diced tomatoes (The fire-roasted sort are always nice.) 
8 tablespoons flour
4 cups milk
1 cup chicken broth
8 ounces cream cheese
2 tablespoons cumin, ground
4 teaspoons oregano
2 teaspoons dry mustard
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon chili powder
6 cups Mexican cheese blend, shredded
1 cup panko bread crumbs

Instructions
1. Heat oven to 350*F. 

2. Heat oil in Dutch oven.  Cook chicken 5 to 10 minutes per side, or until cooked through.  Remove and cut into small pieces once cool enough to work with. 

3. Bring large pot of salted water to boil over high heat.  Cook pasta 2 minutes less than directed on packaging. Drain well. 

4. In Dutch oven used for chicken, melt 4 tablespoon butter on medium heat.  Add onion and cook 3 to 4 minutes, or until tender.  Add chicken, green chilies and tomatoes and cook for 2 minutes.  Remove from heat. 

5. In pot used for pasta, melt remaining 8 tablespoons butter over medium heat.  Add flour and stir until smooth and bubbly, about 2 minutes.  Add milk and chicken broth, stirring constantly, and cook until thickened, 4 to 6 minutes.  Stir in cream cheese, cumin, oregano, mustard, garlic, salt and chili powder.  Stir until cream cheese is completely melted.  Stir in shredded cheese 1 cup at a time, stirring until melted and incorporated. 

6. Transfer sauce to Dutch oven with chicken mixture, add pasta, and stir well to mix and coat evenly.  Sprinkle panko over top of casserole and bake 30 to 45 minutes or until bubbly and cooked through.  Let stand 5 minutes before serving. 

Comments
This recipe is from Mommie Cooks and continues my trend of easy casseroles eaten in bowls.  This seems to be the sort of meal I gravitate to when I’m not feeling well.  It’s delicious and easy comfort food, perfect to eat from a bowl while wrapped up in a cozy blanket. 

This recipe is definitely a keeper, all three of us loved it and leftovers went quickly!

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