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Macarrones Verde

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 45-50 min

Servings: 4

Recipe By: The Museum of New Mexico Foundation

From:  Sante Fe Kitchens
Used with permission of Gibbs Smith

Other Main Dishes
Other Poultry

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Macarrones Verde

Ingredients
2  medium onion, thinly sliced
2  cloves garlic, minced
1/4 teaspoon black pepper
1 teaspoon Spanish smoked paprika
1/2 teaspoon oregano
1/2 teaspoon sweet basil
3  bay leaves
1 tablespoon olive oil
2 pounds boneless cooked chicken, skinless and diced
1 can (14 1/2 ounces) can golden mushroom soup
1 can (14 1/2 ounces) can green chile enchilada sauce (hot)
1/4 cup green chiles, diced (fresh) or 1 can (4 ounces) green chiles, diced
4 ounces sliced mushrooms
8 ounces macaroni
4 ounces Spanish olives, sliced
10 ounces grated white cheddar or 10 ounces grated Monterey Jack
Directions
Preheat oven to 375 degrees. Sauté onions, garlic and spices in oil until onions are limp.

Add cooked chicken, soup, enchilada sauce, chiles and mushrooms. Simmer 10 minutes.

Meanwhile, cook macaroni al dente.

Layer chicken mixture, then macaroni, olives and 1/3 cheese in a 9 x 13-inch glass casserole dish in 2 layers. Top with 2/3 cheese and bake uncovered for 30 minutes. Serve with green salad. Freezes well.
 

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