Barbecue Chicken Mac 'n' Cheese Pie
Celery Sticks and Ranch
Ingredients
- ½ (14.1-oz) pkg refrigerated piecrusts
- 12 oz elbow pasta
- ¼ cup butter
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded Cheddar cheese
- 1 cup barbecue sauce
- 2 large eggs, lightly beaten
- 1 (8-oz) pkg barbecue potato chips
Instructions
- Preheat oven to 400°F. Unroll pie crust, and fit in bottom and up sides of a 9-inch pie plate. Crimp edges, if desired.
- Prick bottom of crust all over with a fork; bake 7 minutes.
- Meanwhile, cook pasta according to package directions; drain and place in a large bowl.
- Melt butter in a large skillet over medium heat. Add chicken; cook 6 minutes, stirring occasionally until chicken is done. Add flour; cook, stirring constantly, 2 minutes.
- Gradually add milk, stirring until smooth. Cook, stirring constantly until thickened and bubbly. Stir in cheese until melted.
- Add chicken mixture to pasta along with barbecue sauce. Stir in beaten eggs. Spoon mixture into partially-baked crust.
- Bake 25 minutes or until bubbly. Top with potato chips.
Side Dish Ingredients
- 1 pkg celery sticks
- ½ (16-oz) bottle Ranch dressing
Side Dish Instructions
- Serve celery sticks with Ranch on each plate.
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