Potato Chip Chicken and Pepper Jack Easy Mac

Potato Chip Chicken

1 4oz. pkg. potato chips, crushed and mixed on waxed paper (or shallow dish)
1/4 tsp. garlic salt
Dash of pepper
4-8 chicken breasts or legs
1/2 cup butter, melted

Dip chicken in melted butter. Roll in mixture. Place in pan, skin side up, not touching. Pour remaining butter and crumbs over all. Bake at 375 degrees for 1 hour.



Pepper Jack Easy Mac

2 cups (8 oz.) dry elbow macaroni
2 cups (8 oz.) shredded cheddar cheese
2 cups (8 oz.) shredded pepper jack cheese, divided
1 can (12 oz.) evaporated milk
1/2 tsp. ground black pepper
chopped jalapenos (optional)
1/2 - 1 cup broken tortilla chips (your choice of color)
1/4 - 1/2 tsp. crushed red pepper (optional)

Preheat oven to 350 degrees. Lightly grease a 2 1/2 quart casserole dish. Cook macaroni in large saucepan according to package directions; drain. Return to saucepan. Add cheddar cheese, 1 1/2 cups pepper jack cheese, evaporated milk, black pepper, and jalapenos to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup pepper jack cheese, tortilla chips, and red pepper flakes in small bowl. Sprinkle over the top. Cover tightly with foil. Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned. Makes 8-10 servings.