- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 374.7
- Total Fat: 8.1 g
- Cholesterol: 34.3 mg
- Sodium: 1,099.2 mg
- Total Carbs: 55.7 g
- Dietary Fiber: 6.7 g
- Protein: 25.2 g
Creamy Mac 'n Chicken CasseroleSubmitted by: KISSYTINA
IntroductionA creamy chicken casserole I threw together when I didn't know what else to do. It actually turned out alright! I plan on tweaking it a bit to make it better, but this is a good start. A creamy chicken casserole I threw together when I didn't know what else to do. It actually turned out alright! I plan on tweaking it a bit to make it better, but this is a good start.
14 oz boneless skinless chicken breasts (about 2 pieces)
1 box Ronzoni Smart Taste Elbow Noodles
2 cups Frozen Mixed Vegetables
Olive Oil (about 1 tbsp)
Swanson reduced Sodium Chicken Stock (1 cup or more)
Water (10 cups or less)
(all seasonings to taste)
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 cup Kraft Fat Free Shredded Cheddar Cheese
.5 cup Plain Breadcrumbs
Bring the water and chicken broth to a boil. Season this liquid with salt, pepper, poultry seasoning and garlic powder. Add the box of pasta and the frozen vegetables. Boil for approximately 8 minutes, until pasta and veggies are cooked through. Add the chunks of chicken and lower the heat. Allow the mixture to continue to cook on LOW until much of the liquid is absorbed.
Drain the pasta/veggie/chicken mixture and return to pot.
Mix one can of Cream of Chicken soup with one can of Cream of Mushroom. Stir in 3/4 of the shredded cheddar cheese. Pour this mixture over the pasta/veggies and mix thoroughly.
Pour the mixture into a large casserole dish and top with remaining cheddar cheese and breadcrumbs. Bake or Broil until the breadcrumbs are lightly browned and the cheese is melted.
Makes 8 equal portions.
Serving Size: 8 equal servings (1/8 of casserole dish)
Number of Servings: 8
Recipe submitted by SparkPeople user KISSYTINA.