We haven’t done anything good and bad for our arteries in a while, so let’s get cloggin’ shall we? By the way this is also great for using leftover chicken…and clogging your arteries. This recipe actually came along at a party, as an accident, just like the old Reese’s peanut butter cup commercials from the 80’s (if you remember those) I wasn’t looking at what I was putting on my plate and just slapped some of my friend’s buffalo chicken dip on top of some pasta salad. The next night, a new bar special was born and became a permanent resident. It was a great way to use up left over roasted chickens form the night before without them going to chicken salad. Pretty soon we were roasting birds just to keep up with the menu item. If you don’t have time or don’t want to roast your own bird, why not buy one cooked from your grocery store? Most of them have rotisserie birds now. Just don’t use that crap in a can. This makes enough for 4-6.
- 1/2 lb. and pasta you like ( I used Fusilli for this recipe), cooked
- 1/2 small block Velveeta
- 2 tbsp butter
- 1/2 c. minced onion
- 1 tbs flour
- 3/4 c. milk
- 1/2 c. cheddar cheese ( or another cheese if you want)
- 1/2 c. blue cheese crumbles
- 1/4 roasted chicken (I prefer to use the leg and thigh
- 1/2 Wing Sauce
- Start by picking the chicken meat off the bone. SAVE THE SKIN. Chop it in to small pieces, it’s going into this recipe.
Chicken Pickin’ - Melt your butter over low heat on the stove and add your onions. Sweat these for about 5-8 minutes. Then add your flour.
- Cook the flour, stirring constantly for about 2 minutes. Then add your milk.
- Stir the milk mixture CONSTANTLY, for about 4 minutes. Your want this to thicken, but if you don’t keep it moving it’s going to scald.
Your Bechamel is ready, sir - After the four minutes add you Velveeta and your shredded cheddar (or whatever you’re subbing). Wait on the Blue cheese, that’s coming later.
- Melt these cheese then shut off the heat. Now stir in the chicken, blue cheese and hot sauce. Just lightly fold everything together.
- If you like you can serve this as is now, or you can top it with more cheese and hot sauce and bake it in the oven (Guess which one i do)
This is where I tell you to feel free to play with the recipe…and I’m still going to do that. Don’t’ like blue cheese? No problem. leave it out. Don’t like it too hot, don’t’ add as much hot sauce, I don’t care, this is for YOU!!! Leave any questions you got in the comments, I’ll get to ya.
Happy Eating
-The doctor