Chicken and Cream of Mushroom Soup & Elbow Macaroni
  • Number of Servings: 4
Ingredients
12 oz B/S Chicken Thighs, cut in 1 inch pieces1 Tbsp Land of Lakes Light Butter with Canola Oil1 can 98 % Fat Free Cream of Mushroom Soup2 cups Elbow MacaroniSalt & Pepper to taste
Directions
Cover chicken with water, add 1 Tbsp butter. Cook chicken on low heat for 40 minutes. Carefully shred chicken with fork (should be very tender) Increase meat mixture to high heat until boiling; add soup & macaroni. Turn heat down to med-low; cook until pasta is desired consistency, stirring freq.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user 2BEHEALTHY10.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 115.5
  • Total Fat: 4.3 g
  • Cholesterol: 19.3 mg
  • Sodium: 194.8 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 5.4 g

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