LEFTOVER Chicken Mac ‘N’ Cheese Casserole

Ingredients

• 2 box Elbow Mac N Cheese (Kraft)
• 2 packs cheese from the box
• 2 teaspoons Course Salt
• 3 tablespoons Vegetable oil
• Leftover shredded chicken 2 thighs and 1 1/2 breasts
• 1/2 medium Red bell pepper chopped
• 1/2 medium yellow bell pepper chopped
• 8 brussel sprouts cut into 1/3
• 1/2 cup Corn kernels (tin)
• 1 teaspoon Black pepper
• 1 teaspoon Dried thyme leaves
• 2 cups White Cheddar cheese grated
• 1/4 cup flour
• 1/4 cup Butter
• 1/3 cup sweet onion vinaigrette (Virgina Brand)
• 1 CUP Milk
• 1 medium Finely chopped onions
• 1 medium tomato chopped
• 1 teaspoon Dried pepper flasks

Instructions

1. 1. Boil macaroni elbows with 1/2 teaspoon of salt and 2 tablespoons oil.
2. 2. Saute onion, tomato and bell peppers in 1 tablespoon salt. Add thyme and black pepper.
3. 3. To sauteed mixture, add chicken and mix. Then add corn and brussel sprouts and keep mixing for 2 minutes then turn of heat.
4. 4. Remove macaroni from heat and drain.
5. 5. Make a roux sauce with flour, milk and butter.
6. 6. To roux sauce add 1 1/2 cups cheddar cheese, pepper flasks and 1/2 teaspoon salt and whisk.
7. 7. Add vinaigrette to sauce with the 2 packs of cheese from the box and whisk.
8. 8. Stir in sauteed mixture to the cheese sauce then add macaroni.
9. 9. Pour mixture into a 11 x 15 casserole dish and top with 1/2 cup cheddar cheese.
10. 10. Bake at 350 F 15 mins. or until top is brown.