Chicken Macadamia
INGREDIENTS:
1 1/2 c Elbow macaroni; cooked and
-drained
6 sl 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
1 cn (10.75-oz) low-fat cream of
-mushroom soup
1 c Fat-free sour cream
1 1/2 c Frozen mixed vegetables;
-thawed
1/8 ts Garlic powder
1 c Fat-free cheddar cheese;
-grated
1/2 c Fat-free cheddar cheese;
-grated
1 1/2 c Elbow macaroni; cooked and
-drained
6 sl 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
1 cn (10.75-oz) low-fat cream of
-mushroom soup
1 c Fat-free sour cream
1 1/2 c Frozen mixed vegetables;
-thawed
1/8 ts Garlic powder
1 c Fat-free cheddar cheese;
-grated
1/2 c Fat-free cheddar cheese;
-grated
submitted by: matejka@bga.com (Anita Matejka, Texas, USA)
Recipe By: Quick & Easy Casseroles 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:-)
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
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE -
1 APRIL 1996