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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 420.6
  • Total Fat: 10.2 g
  • Cholesterol: 170.1 mg
  • Sodium: 915.5 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 42.8 g

View full nutritional breakdown of Veggie and Chicken Macaroni Bake calories by ingredient
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Veggie and Chicken Macaroni Bake

Submitted by: TAMOLIE

Introduction

Yet another kitchen experiment gone right! I've combined a few of my favorite concoctions, and voila! Yet another kitchen experiment gone right! I've combined a few of my favorite concoctions, and voila!
Number of Servings: 6

Ingredients

    1/2 LB Elbow Noodles
    2 Bouillon Cubes, (I like 1 Veggie and 1 Chicken)

    1 10oz pkg Frozen Spinach
    1/2 Cup Chopped Onion
    2 Cup Chopped Broccoli (fresh or frozen)
    1 Small to Medium Zucchini, chopped
    3/4 Cup Mushrooms, Sliced to Bite SizE
    2 Chicken Breasts (about 14oz), cooked and chopped

    3 Large Eggs
    1 Cup Cottage Cheese (1% milkfat)
    1/2 Cup shreaded parmesan cheese (divided)
    1 Cup 2% Mozzarella (divided)
    Ground Pepper, to taste

Directions

Heat Oven to 350 F

Cook pasta to al dente in bouillon flavored water, drain and set aside.

While the pasta is cooking, cook spinach, onion, and broccoli (together is fine, should you choose). Mix ALL vegetables and chicken together in large bow.

Mix eggs, cottage cheese, and 1/4 Cup parmesan until well blended. Season with pepper. Add egg and cheese mixture to vegetables and chicken, mixing well until all ingredients are evenly coated. Add the pasta, folding carefully until evenly distributed.

Spray a glass 13X9 baking dish with cooking spray. Add 1/2 of mixture to tray, smoothing to the edges. Sprinkle with 1/2 Cup mozzarella and 1/2 remaining parmesan, spreading evenly over entire layer. Repeat with remaining ingredients.

Cook at 350 F for 30 minutes. Cool, and portion. Makes 6 1 1/2 to 2 Cup servings.


Number of Servings: 6

Recipe submitted by SparkPeople user TAMOLIE.






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