Cajun Chicken Noodle Casserole

This dish was created when I wondered how it would taste to add some spicy chicken to my favorite baked macaroni and cheese recipe.  Like that mac & cheese recipe, you can use any blend of cheeses that you like for this one.  I used organic or all-natural ingredients where I could.



Ingredients:

• 1/2 to 3/4 pound boneless, skinless chicken breast (about 2 cups once shredded)
• Cajun seasonings of choice
• 6 tablespoons margarine or butter
• ½ pound elbow macaroni
• 7 tablespoons all-purpose flour
• 4 cups skim milk
• 1-1/2 teaspoon salt [ I used McCormick's Nature's Seasons instead]
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne [omit if you want less kick]
• 3 cups shredded cheese of choice [here, I used a mixture of white sharp cheddar and Italian blend]
• 1/2 cup shredded cheese of choice for topping (here, I used a mixture of yellow cheddar and Parmesan)
  
• 1 cup fine bread crumbs (here, I used 3/4 cup fine bread crumbs and 1/4 cup Panko for extra crunch)
• 1-1/2 teaspoon Emeril's Essence [use less if you want less kick]

Directions:

1. Preheat oven to 350. Grease a 9x13" baking dish and set aside. 
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. 
3. Cook chicken in a skillet over med-high heat. Season both sides with Cajun seasonings, however you desire (I sprinkled each side with some cayenne, Cajun seasoning, and black pepper). Cook until juices run clear.
   
4. Place chicken on a cutting board and shred using 2 forks.  Set aside.
   
5. Melt the butter in a heavy 3-quart pot over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown.
6. Using a whisk, add the milk in a steady stream (slowly) and simmer, whisking constantly, until thick and smooth - about 4 minutes.
   
7. Remove from the heat. Add the shredded chicken, salt, pepper, cayenne (if desired), and 3 cups shredded cheese and stir well.
   
8. Mix in cooked macaroni well. Pour everything into the prepared dish.
   
9. In a small mixing bowl, combine the remaining 1/2 cup of shredded cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 30 minutes.