Slow Cooker Then Baked Gluten Free Chicken Enchilada Macaroni & Cheese

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 294.2
  • Total Fat: 13.8 g
  • Cholesterol: 54.2 mg
  • Sodium: 540.0 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 16.7 g

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Super easy only 4 ingredients. Super easy only 4 ingredients.
Number of Servings: 8


    8 Oz Dry Of Tinkyada Pasta Joy Brown Rice Elbow Macaroni
    16 Oz Can Of Progresso Chicken Cheese Enchilada Soup
    2 Cups Shredded Cheddar Cheese
    8 Oz Diced Chicken Breast


Place the chicken in the slow cooker. In a bowl mix the soup and 1 cup of the cheese together and pour it over the chicken. Cook it on high for 2 1/2 hours. Cook the pasta according to the package directions. Preheat oven to 350 F. Then strain the pasta and put it in a casserole dish. Pour the chicken mixture on top and gently stir it in with the pasta. Pour the other cup of cheese on top cover and bake for 15-20 minutes until the cheese has melted.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user JONI043089.


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