Ingredients Jump to Instructions ↓

  1. about 3 lbs. fresh white-meat chicken, boiled in chicken broth until done, cooled, shredded (make sure you trim all the fat and gross vein-y red thingies off before you boil, lol) onion salt to taste (be careful, all the cheese adds saltiness too) 4-5 green onion stalks, washed and chopped 2 (8-oz.) cream cheese OR cream cheese with chives 1/2-lb. block of American cheese, freshly grated 1/4-lb. block of Cheddar cheese, freshly grated 1/2 jar of Marie's (or similar brand, found in your grocer's Produce section) Ultimate Blue Cheese dressing 1 tub crumbled Blue Cheese 1/2-3/4 cup heavy cream or milk Frank's (or your favorite brand) Red Hot sauce, start with a 1/4-cup, use as much as you like according to taste 6-8 oz. cooked macaroni of your choice...elbows, ziti, etc. crushed Keebler Townhouse Toppers Garlic Herb crackers for topping...about 1 cup crushed should do it, or you can use your choice of fave casserole toppings! (I also sprinkle a bit more cheese in with the crushed crackers...cheese die-hards unite!)

Instructions Jump to Ingredients ↑

  1. After you cook and shred the chicken, put it into a big mixing bowl. Grate the cheeses, add to chicken, along with all other ingredients ~ add the cooked macaroni last (unless you're making this as a dip, then omit macaroni altogether). Mix everything gently; transfer to a large greased baking dish...if you have a little larger-size than a 9 x 13, that would be good, use that one. If not, a 9 x 13 will work. Top with crushed crackers, bake covered at 375 degrees for about 30 minutes, check after 25 minutes; uncover and bake for 5-10 minutes longer, or just until the top is nicely browned. Serve hot, keep any leftovers in the fridge. Note: if you feel there is too much cheese in the recipe for your taste, you can decrease the amounts, I don't think that will hurt. It is definitely a cheesy dish, purposely created that way for my cheese-heads, lol. Oh, and you can also sub in reduced-fat cheese as well.


Send feedback