Chicken mac casserole

Yield: 8 Servings

Measure Ingredient
1½ cup Elbow macaroni -- cooked and
\N \N Drained
6 slices Low-fat bacon -- cooked and
\N \N Crumbled
2 cups Chicken breast halves
\N \N Without skin -- cooked and
\N \N Cubed
½ cup Onions -- chopped and
\N \N Cooked
½ cup Bell peppers -- chopped and
\N \N Cooked
10¾ ounce Low-fat cream of mushroom
\N \N Soup
1 cup Fat-free sour cream
1½ cup Frozen mixed vegetables --
\N \N Thawed
⅛ teaspoon Garlic powder
1 cup Fat-free cheddar cheese --
\N \N Grated
½ cup Fat-free cheddar cheese --
\N \N 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.

Recipe By : Quick & Easy Casseroles

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