Chicken Mac Casserole
963
Chicken mac and cheese casserole. Crusty, cheese topped, satisfying bubbly perfection.
Ingredients
| 3 |
chicken breasts
boned and skinned, cooked and cubed |
* | |
| 8 | ounces |
pasta
elbow macaroni, cooked and drained |
|
| 20 | ounces |
broccoli florets
cooked and drained |
|
| 8 | ounces |
sour cream, non-fat
|
|
| 1 | can |
soup, cream of chicken
reduced fat |
|
| 1 | can |
soup, cream of broccoli
condensed |
* |
|
salt and black pepper
to taste |
* | ||
| 2 | cups |
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 9x13 inch (23 x 33cm) casserole dish.
Top with the shredded cheeses.
Bake at 350℉ (180℃) for 45 minutes or until bubbly and heated through.
Nutrition Facts
Serving Size 193g (6.8 oz)Amount per Serving
Calories 46743% of calories 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?
