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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 475.1
  • Total Fat: 10.1 g
  • Cholesterol: 67.7 mg
  • Sodium: 427.4 mg
  • Total Carbs: 63.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 31.0 g

View full nutritional breakdown of Chicken and Cheese Macaroni Casserole calories by ingredient
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Chicken and Cheese Macaroni Casserole

Submitted by: MRSBUELNA


Number of Servings: 8

Ingredients

    15 oz or 2 med-large boneless chicken breasts
    1 Tbsp minced garlic
    1 Tbsp italian seasoning herbs
    1 Tbsp garlic salt
    1 Tbsp dried minced onion
    14 large olives, cut/sliced however you wish
    1/4 bell pepper, sliced or diced
    1 lb macaroni pasta (weighed before cooking)
    2 Tbsp light margarine (I used I can't believe it's not butter)
    1 Tbsp corn starch
    1/2 cup milk 1%
    2 Tbsp parmesan shredded or grated
    1 cup part-skim mozzarella shredded
    1 can petite diced tomatoes (low sodium preferably)

Directions

Boil water for pasta to be cooked but don't forget to measure it first while dry. While water is heating up....cut chicken breasts into small pieces or whatever size suits you. Spray a large non-stick frying pan with some olive oil pan spray and then add the following ingredients.....minced garlic, italian seasoning herbs, garlic salt and minced onion. Then add the chicken and saute until browned. While browning heat in a small sauce pan..........milk, butter, parmesan cheese and cornstarch just until bubbly and well blended. Once blended open the can of diced tomatoes and drain as best as possible and then add to that sauce and mix well. Turn off heat and let sit for a moment.
Go back to the chicken pan and add the bell pepper and black olives and saute a little further to soften the bell peppers a bit.
Once the pasta is completely cooked (about 8 minutes), drain and set aside. Then pour the milk/tomato sauce mixture into the pan where the chicken breast piece are being sauted. Mix together and set aside.
Spray a large casserole dish (a large 9x13 would work best or even larger)........with non-stick spray. Then pour the pasta into that dish and then the chicken and sauce mixture on top and blend together so all the ingredients look even. Then sprinkle the mozzarella over the top evenly.
Cover with foil and place in 350 degree oven for 20-30 minutes removing the foil at the last 5 minutes to brown the cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user MRSBUELNA.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    VERY Delisious!! My husband and kiddos liked it!! - 3/9/09

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  • Incredible!
    1 of 1 people found this review helpful
    excellent! I used brocolli instead of the tomatos and peppers!! My boyfriend wants me to make it again friday! - 3/8/09

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  • very good! - 8/25/11

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  • This sounds so yummy. I can't wait to make it - 5/5/11

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  • Fantastic! Made this tonight and it was a big hit. I subbed broccoli for olives and part-skim tex mex cheese for the mozzarella and it was great! Will definitely make again. - 2/27/10

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  • This was very good. I used broccoli instead of the tomatoes and topped it with a sprinkle of breadcrumbs before baking. Will definitely make again. - 3/20/09

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  • We all loved it; my 9 year old had 3 major helpings! Husband made this tonight and said it was a pain to make; however, there's barely any left. Next time, I'll make it. - 3/19/09

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  • I used tricolored pasta instead of macaroni. My family loved this!! - 2/17/09

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