2 large boneless skinless chicken breasts, cut unto bite (or two-bite) size pieces
MAKE AHEAD: Cooks Country TV has directions for making this ahead of time. I can’t speak for how well this works because I haven’t tried it, but here is their directions in case any of you want to give it a go. If you do shoot me a line and let me know how it goes so I can let others know.
The macaroni and cheese can be made in advance through step 3; since the pasta continues to absorb moisture, adjustments must be made to avoid a dry filling. To do so, increase amount of reserved pasta cooking water to 1 cup. Pour filling into 13 by 9-inch baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day. The bread crumb mixture may be refrigerated in airtight container up to 2 days (Don’t toast the breadcrumbs first though, that’s something that I added to get a better crunch from them). When ready to bake, remove plastic wrap, cover macaroni mixture with foil, and bake for 30 minutes. Uncover, sprinkle bread crumbs over top, and bake until topping is golden brown, about 20 minutes longer.
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
1. Mix all ingredients together
Notes: This butter is also fantastic on steaks, melted to dip seafood in, and mixed into mashed potatoes. It also stores well in your fridge. Simply roll into a log using plastic wrap and refrigerate, cutting off what you need (example, cut 1/4″ rounds and place atop a steak straight off the grill).
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