Chicken and Cheese Macaroni Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
15 oz or 2 med-large boneless chicken breasts1 Tbsp minced garlic1 Tbsp italian seasoning herbs1 Tbsp garlic salt1 Tbsp dried minced onion14 large olives, cut/sliced however you wish1/4 bell pepper, sliced or diced1 lb macaroni pasta (weighed before cooking)2 Tbsp light margarine (I used I can't believe it's not butter)1 Tbsp corn starch1/2 cup milk 1%2 Tbsp parmesan shredded or grated1 cup part-skim mozzarella shredded1 can petite diced tomatoes (low sodium preferably)
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.
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.
Nutritional Info 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
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