- 1 large chicken breast, boned and skinless
- 1/3 cup of white or yellow onion, diced
- 1/3 cup of celery, sliced thin
- 1/3 cup of carrots, sliced thin
- 2 tablespoons of butter, divided
- 3 to 4 teaspoons of chicken bouillon, heaping
- 1 teaspoon of dry tarragon, heaping
- Salt and black pepper to taste
- 3 cups of water
- ¼ to 1/3 cup of all-purpose flour, depending on how thick you want it
- 1 cup of cool tap water
- 1 box of cheap Mac and Cheese, about 8 oz.
In my opinion skinless, boneless chicken breasts have only slightly more flavor than tofu (ick!). So you need to add flavor to them while cooking. You can do this by cooking the chicken breast slowly in a liquid that contains butter and other good flavors.
Prepare the vegetables. You can use more than the amounts given. Heat a tablespoon of butter in a large deep pan over medium high heat. When it has melted stir in the onion, celery and carrots. Add more butter if need be. Sprinkle the vegetables with a pinch each of salt and black pepper. Stir and cook the vegetables until the onion is almost transparent.
Add the three cups of water, the bouillon, the tarragon and another tablespoon of butter. Place the chicken breast in the pot and cover tightly. Lower the heat to medium and simmer. Turn the chicken breast at least once while cooking. Cook until the chicken is completely done. Remove the cooked chicken breast and cut it into cubes. Mix the cubed chicken back into the pot.
Mix the flour and tap water together with a whisk until smooth. Pour slowly into the simmering chicken and vegetable mixture, stirring all the time. Continue to stir until the mixture in the pot has thickened. Remove the pan from the heat and set aside.
Turn on the oven to 350 degree F.
Cook the macaroni in boiling salted water in a large pan until it is almost tender. Remove the macaroni and mix it into the pan containing the chicken and vegetables. Mix in the dry sauce mix that came with the package of Mac and Cheese. Stir well. Taste and adjust seasonings. Pour the mixture into a buttered casserole dish and smooth the top. Sprinkle the top with grated parmisan cheese or your favorite topping.
Bake the casserole at 350 degrees F for 45 minutes. Remove from the oven and allow it to stand about 10 minutes before serving.
Pass a bowl of shredded cheddar cheese at the table. Serve the casserole along with tomato wedges or a salad and fruit pie.