FABULOUS! This Chicken Verde Mac and Cheese is crazy good! This is made on the stove top and super quick and easy to make. My secret to having this ready in 15 minutes is to use half of a rotisserie chicken. I always have rotisserie chicken in the freezer. I buy a couple of chickens from Costco or Sam’s and pull the meat off the bones and freeze it. It is a great shortcut!
This mac and cheese has great flavor. We like spicy food, so I used pepper jack cheese in this. If you aren’t into spicy foods, use monterey jack cheese. I used Fontera Tomatillo Salsa; it is my favorite salsa verde. We ate this for dinner and again for lunch the next day. It was great reheated. Give this a try for a quick and delicious weeknight meal!
Chicken Verde Mac & Cheese
- 12 oz cooked, chopped chicken (½ rotisserie)
- 1 lb medium shells, cooked and drained
- 2 cups heavy cream
- 1 ¼ cup salsa verde
- 2 cups monterey jack or pepper jack, shredded
- 1 cup cheddar cheese, shredded
- 1 tsp cumin
- ½ tsp salt
Cook shells according to package directions. Drain and set aside.
In a large pot, whisk together cream, salsa verde, cumin and salt. Heat on medium heat until mixture begins to bubble.
Reduce heat to medium low and add in cheese. Stir until smooth. Remove from heat and stir in chicken and cooked noodles. Serve immediately.
What about adding a drained can of diced tomatoes & green chiles to the mix??
Sounds good to me!
2 stupid questions!
How do you get the chicken off the bones and stuff? I always have trouble with this!
Can I replace the heavy cream with something else?
Made this for lunch today, it was yummy! We always like any spin on mac & cheese. Thanks Steph, another keeper!
this sounds so decadent.. yum!