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home > recipes > casseroles > chicken mac casserole
Texas, USA "/>
I made this using leftover turkey instead of chicken breasts. I also used low-fat Monterey Jack cheese with the fat-free cheddar cheese. This is very creamy and good. Enjoy:-) * Exported from MasterCook Mac * Chicken Mac Casserole Recipe By : Quick & Easy Casseroles Serving Size : 8 Preparation Time :0:10 Categories : Chicken Casserole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c elbow macaroni -- cooked and drained 6 slices low-fat bacon -- cooked and crumbled 2 c chicken breast halves without skin -- cooked and cubed 1/2 c onions -- chopped and cooked 1/2 c bell peppers -- chopped and cooked 10 3/4 ozs low-fat cream of mushroom soup 1 c fat-free sour cream 1 1/2 c frozen mixed vegetables -- thawed 1/8 tsp garlic powder 1 c fat-free cheddar cheese -- grated 1/2 c fat-free cheddar cheese -- grated Preheat oven to 375. Prepare a 8 x 12" pan with cooking spray; set aside. Return hot macaroni to saucepan. Stir in bacon, chicken, onions, and bell peppers. In a mixing bowl, combine cream of mushroom soup, sour cream, mixed vegetables, garlic powder, and 1 cup cheddar cheese. Spoon half the macaroni mixture into prepared pan. Cover with half vegetable mixture. Repeat layers. Bake, covered, for 30 minutes or until heated through. Top with remaining cheddar cheese. Bake, uncovered, 3 minutes more. - - - - - - - - - - - - - - - - - - Per serving: 223 Calories; 3g Fat (13% calories from fat); 19g Protein; 27g Carbohydrate; 40mg Cholesterol; 364mg Sodium -- Anita A. Matejka Texas, USA

Chicken Mac Casserole


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keyword: chicken
keyword: casserole
recipes for casseroles
recipes by anita
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(posted October 6, 1998)

I made this using leftover
turkey instead of chicken breasts. I also used
low-
fat Monterey
Jack cheese with the fat-free cheddar cheese. This is very
creamy and good. Enjoy:-)

* Exported from MasterCook Mac *

Chicken Mac Casserole

Recipe By : Quick & Easy Casseroles
Serving Size : 8 Preparation Time :0:10
Categories :
Chicken Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c elbow
macaroni -- cooked and drained
6 slices low-
fat bacon -- cooked and crumbled
2 c
chicken breast halves without skin -- cooked and cubed
1/2 c onions -- chopped and
cooked
1/2 c bell peppers -- chopped and
cooked
10 3/4 ozs low-
fat cream of mushroom soup
1 c
fat-free
sour cream
1 1/2 c frozen mixed vegetables -- thawed
1/8 tsp
garlic powder
1 c
fat-free cheddar
cheese -- grated
1/2 c
fat-free cheddar
cheese -- grated

Preheat oven to 375. Prepare a 8 x 12"
pan with cooking spray; set aside.
Return
hot macaroni to saucepan. Stir in bacon, chicken, onions, and bell
peppers. In a mixing bowl,
combine cream of mushroom soup,
sour cream,
mixed vegetables,
garlic powder, and 1 cup cheddar cheese. Spoon half the
macaroni mixture into prepared pan. Cover with half vegetable mixture.
Repeat layers.
Bake, covered, for 30 minutes or until heated through. Top
with remaining
cheddar
cheese. Bake, uncovered, 3 minutes more.

- - - - - - - - - - - - - - - - - -

Per serving: 223 Calories; 3g
Fat (13% calories from fat); 19g Protein; 27g
Carbohydrate; 40mg Cholesterol; 364mg Sodium

--
Anita A. Matejka

Texas, USA




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