Chicken and Vegetable Macaroni Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 381.7
  • Total Fat: 8.3 g
  • Cholesterol: 46.5 mg
  • Sodium: 614.7 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 9.0 g
  • Protein: 23.0 g

View full nutritional breakdown of Chicken and Vegetable Macaroni Casserole calories by ingredient
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Number of Servings: 6


    3 cup Catelli Healthy Harvest Whole Wheat Macaroni - uncooked
    6 pieces Chicken Thigh, Boneless, Skinless, cut into small pieces
    90 gram(s) Kraft Mozzarella Cheese, shredded
    3 cup Broccoli, fresh, chopped
    .5 medium Peppers, sweet, red, fresh,
    3 cup O organics Roasted Garlic Pasta,
    3 stalk Celery, raw, , small (5" long)


SPRAY large fry pan with cooking spray. Add chicken; cook and stir on medium-high heat 5 min. Add red pepper,broccoli and celery; cook and stir an additional 3 to 5 min. or until chicken is cooked through and vegetables are tender.

Bring water to a boil according to recommendations on package; reduce heat to medium-low. Stir in pasta, making sure pasta is covered with water; cover. Simmer 15 min. or until pasta is tender. Drain

ADD sauce to chicken and vegetables. Add Sauce mixture to cooked pasta. Turn into 9X13 pan. Sprinkle with cheese; cover. Heat through in 350 degree oven for approx. 30 minutes.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TARAHARWIND.

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