Creamy Mac 'n Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
14 oz boneless skinless chicken breasts (about 2 pieces)1 box Ronzoni Smart Taste Elbow Noodles2 cups Frozen Mixed VegetablesOlive Oil (about 1 tbsp)Swanson reduced Sodium Chicken Stock (1 cup or more)Water (10 cups or less)**(As you increase chicken broth, decrease Water. For example: 3 cups chicken broth, 8 cups water. I only had 1 cup of chicken broth on hand.)**Garlic PowderPaprikaSalt PepperPoultry Seasoning(all seasonings to taste)1 can Cream of Chicken soup1 can Cream of Mushroom soup1 cup Kraft Fat Free Shredded Cheddar Cheese.5 cup Plain Breadcrumbs
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
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
Nutritional Info 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
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