Ingredients

The following ingredients have 4 Servings
  • 2 lbs skinless (bone-in chicken thighs)
  • kosher salt
  • fresh cracked pepper
  • 3  Tbsp unsalted butter
  • 3  Tbsp all-purpose flour
  • 4  cups milk
  • 4  cups 4-cheese Mexican blend shredded cheeses (divided)
  • 1 cup reduced fat sour cream
  • 2 (4 oz) cans chopped green chilies
  • 1 lb ziti shaped pasta (uncooked)
  • ¼ cup panko bread crumbs
  • 1 Tbsp freshly grated Parmigiano-Reggiano cheese
  • ½ tsp extra virgin olive oil
  • ¼ cup chopped fresh flat-leaf parsley

Instruction

  • Season the chicken with salt and pepper and grill or bake until cooked through but juicy, with the juices no longer pink. This can be done on the grill for ~20 minutes or in the oven at 400°F for ~20-25 minutes. Either way, the chicken is done when the internal thigh temperature reaches 165°F. Set aside until chicken is cool enough to handle, then remove the meat and chop.
  • Bring a large pot of water to a boil.
  • Meanwhile, make the green chili cheese sauce: whisk the butter and flour together in a large sauce pan over medium-high heat until smooth and bubbly. Once bubbly, cook ~1-2 minutes to form a roux. Slowly whisk in the milk and cook, stirring constantly, until milk is very warm and just starting to give off a bit of steam. Remove from the heat and whisk in 2 cups shredded cheese and sour cream until smooth. Add 1 teaspoon of salt. Stir in the green chilies. Taste for seasoning and add more salt if necessary.
  • Add the pasta to the boiling water and cook according to package directions to al dente. Drain and add to the green chili cheese sauce. Pour all into a large casserole dish. Top with the remaining 2 cups shredded cheese.
  • In a small bowl, stir together the panko bread crumbs, parmesan cheese, and olive oil. Sprinkle over top the casserole. Bake at 350°F for 30 minutes until warmed, golden, and bubbly. Garnish with a little fresh chopped parsley.