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6 servings
suggest servings
| 3 | each | chicken breasts | boned and skinned, cooked and cubed |
| 8 | ozs | pasta | elbow macaroni, cooked and drained |
| 20 | ozs | broccoli florets | cooked and drained |
| 8 | ozs | sour cream, non-fat | |
| 1 | can | soup, cream of chicken | reduced fat |
| 1 | can | soup, cream of broccolli | condensed |
| 1 | x | salt and black pepper | to taste |
| 2 | cups | cheddar cheese | low-fat, shredded |
Cook chicken in boiling water.
Remove chicken and cook macaroni in the chicken cooking water; drain.
Cook broccoli. Mix sour cream and soups and then add chicken, macaroni, and broccoli.
Pour all in a greased 9x13 pan.
Top with cheeses.
Bake at 350 for 45 minutes or until bubbly and heated through.
Great recipe. I added some garlic powder for some extra flavor.
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| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 369mg | 15% |
| Total Carbohydrate 60.0g | 20% |
| Dietary Fiber 2.0g | 10% |
| Sugars 2.0g | |
| Protein 24.0g | 49% |
| Vitamin A | 2% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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