Chicken Verde Mac & Cheese
- 12 oz cooked, chopped chicken (1/2 rotisserie)
- 1 lb medium shells, cooked and drained
- 2 cups heavy cream
- 1 1/4 cup salsa verde
- 2 cups monterey jack or pepper jack, shredded
- 1 cup cheddar cheese, shredded
- 1 tsp cumin
- 1/2 tsp salt
Cook shells according to package directions. Drain and set aside.
In a large pot, whisk together cream, salsa verde, cumin and salt. Heat on medium heat until mixture begins to bubble.
Reduce heat to medium low and add in cheese. Stir until smooth. Remove from heat and stir in chicken and cooked noodles. Serve immediately.