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Chicken Mac Casserole

Chicken Mac Casserole

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Submitted by noreen

Chicken mac and cheese casserole. Crusty, cheese topped, satisfying bubbly perfection.

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 3
EACH CHICKEN BREASTS
boned and skinned, cooked and cubed *
8 231.2
OUNCES ML/G PASTA
elbow macaroni, cooked and drained
20 578
OUNCES ML/G BROCCOLI FLORETS
cooked and drained
8 231.2
OUNCES ML/G SOUR CREAM, NON-FAT
1 1
CAN EACH SOUP, CREAM OF CHICKEN
reduced fat
1 1
CAN EACH SOUP, CREAM OF BROCCOLI
condensed *
1
X SALT AND BLACK PEPPER
to taste *
2 473
CUPS ML CHEDDAR CHEESE
low-fat, shredded

Directions

Poach the chicken in salted boiling water.

Remove the chicken and cook macaroni in the chicken cooking water; drain.

Steam the broccoli until just tender-crisp. Mix together the sour cream and soups and then add diced cooked chicken, cooked macaroni, and broccoli.

Pour all into a greased 9×13 inch (23 x 33cm) casserole dish.

Top with the shredded cheeses.

Bake at 350℉ (180℃) for 45 minutes or until bubbly and heated through.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 467 43% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 625mg 26%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 62g
Vitamin A 29% • Vitamin C 42%
Calcium 35% • Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 
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