- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 437.9
- Total Fat: 15.2 g
- Cholesterol: 45.8 mg
- Sodium: 1,131.1 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 6.7 g
- Protein: 30.2 g
Cheddar Soup Chicken Mac 'n' Cheese - more veggies versionSubmitted by: THRAESJA
IntroductionCreamy Mac & Cheese chicken casserole with plenty of veggies. Creamy Mac & Cheese chicken casserole with plenty of veggies.
5 oz whole wheat macaroni
1 boneless skinless chicken breast, chopped
1 red bell pepper, chopped
1 cup sliced mushrooms
1 small zucchini, finely chopped or grated
1 medium onion, chopped
2 cloves garlic, minced
1-10oz can cheddar cheese condensed soup
6 oz light cheddar, grated and divided
1/2 cup skim milk
2 tsp Dijon mustard
1 Tbsp flax seed
1 Tbsp grated light parmesan
Meanwhile, brown chicken pieces in medium saucepan, preferably an oven-safe one. Add red pepper, zucchini, onion, garlic, and mushrooms and cook until vegetables are softened, about 5 minutes.
Preheat oven to 350F.
Drain pasta and add to chicken mixture.
In a medium bowl, mix cheddar soup, skim milk, and 4 oz of shredded cheddar. Pour over the pasta and chicken mixture and stir well. Transfer to a casserole dish if pot is not oven-safe.
In a small bowl, mix remaining 2 oz grated cheddar, parmesan and flax seed. Sprinkle over casserole.
Bake for 20-30 minutes until top is golden brown. Let stand 5 minutes before serving.
Best served with a side salad.
Number of Servings: 4
Recipe submitted by SparkPeople user THRAESJA.