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1
Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
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2
Use 1 tablespoon seasoning salt, 1/2 teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast.
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3
Place in baking dish and into oven for approximately 30 45 minutes until tender and juicy.
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4
Remove from oven and cut into medium size cubes or chunks.
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5
Keep drippings from baking dish then pour 1/2 cup water into dish add chicken and stir together.
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6
SAUCE: In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved.
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7
Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix.
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8
While stirring bring to a boil then set aside.
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9
In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking.
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10
When mixture is smooth (should not curdle) pour into sauce pan with remaining milk.
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11
Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes.
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12
Remove from oven then place paper towel over salami and press down while soaking up excess oils.
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13
Stack salami and cut into strips.
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14
Boil macaroni noodles in for approximately 8 minutes then drain.
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15
In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with 1/3 of cubed chicken, 1/2 cup parmesan and cheddar cheeses then pour 1/3 of sauce mixture over all.
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16
Repeat.
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17
Place dry Italian salami on top.
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18
TOPPING: Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
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19
Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses.
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20
Pour 1/2 cup milk evenly over top.
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21
Bake at 350 degrees for 30 minutes.
