Cheddar Soup Chicken Mac 'n' Cheese - more veggies version

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 437.9
  • Total Fat: 15.2 g
  • Cholesterol: 45.8 mg
  • Sodium: 1,131.1 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 6.7 g
  • Protein: 30.2 g

View full nutritional breakdown of Cheddar Soup Chicken Mac 'n' Cheese - more veggies version calories by ingredient
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Creamy Mac & Cheese chicken casserole with plenty of veggies. Creamy Mac & Cheese chicken casserole with plenty of veggies.
Number of Servings: 4


    5 oz whole wheat macaroni
    1 boneless skinless chicken breast, chopped
    1 red bell pepper, chopped
    1 cup sliced mushrooms
    1 small zucchini, finely chopped or grated
    1 medium onion, chopped
    2 cloves garlic, minced
    1-10oz can cheddar cheese condensed soup
    6 oz light cheddar, grated and divided
    1/2 cup skim milk
    2 tsp Dijon mustard
    1 Tbsp flax seed
    1 Tbsp grated light parmesan


In a medium saucepan, boil water and cook pasta according to package directions.

Meanwhile, brown chicken pieces in medium saucepan, preferably an oven-safe one. Add red pepper, zucchini, onion, garlic, and mushrooms and cook until vegetables are softened, about 5 minutes.

Preheat oven to 350F.

Drain pasta and add to chicken mixture.

In a medium bowl, mix cheddar soup, skim milk, and 4 oz of shredded cheddar. Pour over the pasta and chicken mixture and stir well. Transfer to a casserole dish if pot is not oven-safe.

In a small bowl, mix remaining 2 oz grated cheddar, parmesan and flax seed. Sprinkle over casserole.

Bake for 20-30 minutes until top is golden brown. Let stand 5 minutes before serving.

Best served with a side salad.

Number of Servings: 4

Recipe submitted by SparkPeople user THRAESJA.

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