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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 218.9
  • Total Fat: 33.4 g
  • Cholesterol: 78.8 mg
  • Sodium: 452.7 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 22.7 g

View full nutritional breakdown of Lemon Pepper Chicken Pasta Casserole calories by ingredient
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Lemon Pepper Chicken Pasta Casserole

Submitted by: KELLYTHEJERK

Introduction

made with leftover lemon pepper chicken cooked in a bag...used juices that were in the bag for chicken broth. made with leftover lemon pepper chicken cooked in a bag...used juices that were in the bag for chicken broth.
Number of Servings: 8

Ingredients

    2 C Cooked Pasta
    1/2 C Corn
    1 C Green Beans
    1 t lemon pepper seasoning
    2 T Lemon Juice
    1/4 C Cream Cheese
    1/2 C Fat Free Yogurt
    1/2 C Sour Cream
    2 C Chicken, white and dark, chopped
    2 C Chicken Broth
    1/4 C Parmesan Cheese
    2 oz Shredded Mozzarella

Directions

Heat up chicken broth if not already hot; clean chicken from bones. Add sour cream, lemon juice, seasoning, yogurt, sour cream and cream cheese to thicken. Add beans and corn and heat in oven. When beans are almost cooked, add chicken, pasta, some of the mozzarella and parmesan and stir well. Heat in oven for 30 minutes, covered. Sprinkle remainder of cheeses over top and cook an additional 10-15 minutes uncovered or until top browns nicely.

Number of Servings: 8

Recipe submitted by SparkPeople user KELLYTHEJERK.






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