INGREDIENTS
1- 2 cups Elbow Macaroni 1/2 can Chicken Broth 1 small carton Heavy Whipping Cream 2-3 cups Sharp Cheddar Cheese Salt, Pepper, and Cayenne Pepper Bread Crumbs (4 cups or more) Green Onions & Red Pepper, diced 1 Lb Uncooked Chicken, sliced in strips Veggie Oil Buffalo Sauce 2 tbsp. Butter 1 cup Flour 1/2 cup Milk 2-3 Eggs |
Step 1
Use 4 separate bowls:
Bowl #1: Flour with 1 tbsp. Cayenne Pepper, salt, and pepper
Bowl #2: Eggs, whisked
Bowl #3: 1/2 cup Milk
Bowl #4: 1 to 2 cups Breadcrumbs
Take chicken strips and coat each in the flour mix, then eggs, then milk, then breadcrumbs, and set on a plate.
Bowl #1: Flour with 1 tbsp. Cayenne Pepper, salt, and pepper
Bowl #2: Eggs, whisked
Bowl #3: 1/2 cup Milk
Bowl #4: 1 to 2 cups Breadcrumbs
Take chicken strips and coat each in the flour mix, then eggs, then milk, then breadcrumbs, and set on a plate.
Step 2
Cook Macaroni per directions on package. Meanwhile, fry the chicken strips in oil. When Macaroni is cooked, drain and place in a casserole dish with red pepper and green onions. Set chicken aside on a plate when cooked.
Heat Chicken broth and whipping cream to boiling in a sauce pan. Add cheese, stirring constantly, until melted.
Heat Chicken broth and whipping cream to boiling in a sauce pan. Add cheese, stirring constantly, until melted.
Step 3
Mix cheese sauce and chicken into macaroni dish. Melt butter with a small bottle (6 oz) of hot sauce in a sauce pan. Drizzle most of it on top of macaroni mixture, and set some aside for dipping. Put extra cheese on top with more breadcrumbs and bake in oven at 375 for 10- 20 minutes. Enjoy!