Ingredients

• 2 boneless skinless chicken breasts, cubed into bite size pieces
• 4 sun-dried tomatoes
• 1/2 cup hot water
• 2 1/2 cups elbow macaroni (this is the uncooked measure)
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 1/2 cup celery, sliced
• 1 (4 ounce) can chipotle peppers, drained and chopped SAVE the juice
• 2/3 cup onion, chopped
• 1 (12 ounce) can corn, drained
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 teaspoon cumin
• 2 cups cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/3 cup parmesan cheese
• 3/4 cup nacho chip, crushed
• 1/2 cup cheese

Instructions

1. In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.

2. Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.

3. Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.

4. Top with the crushed nachos and cheese.

5. Bake at 350 for 25 minutes or until bubbly and cheese is melted.