SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • 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

View full nutritional breakdown of Creamy Mac 'n Chicken Casserole calories by ingredient
Report Inappropriate Recipe

Creamy Mac 'n Chicken Casserole

Submitted by: KISSYTINA
Creamy Mac 'n Chicken Casserole

Introduction

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. 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.
Number of Servings: 8

Ingredients

    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)
    Garlic Powder
    Paprika
    Salt
    Pepper
    Poultry Seasoning
    (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

Directions

Heat the olive oil in a skillet, add chicken seasoned with a little bit of salt, pepper, poultry seasoning, garlic powder and paprika. Cook the chicken just until no pink remains in the center. Cut up the chicken into bite size chunks and set aside.

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.






Great Stories from around the Web


Rate This Recipe