Chili mac casserole

Yield: 4 Servings

Measure Ingredient
¾ cup Elbow macaroni
½ pounds Ground chicken breast; skinless
1 Stalk celery; sliced
½ cup Onions; chopped
½ cup Bell peppers; chopped
1½ teaspoon Chili powder
1⅓ cup Frozen corn kernels; thawed
15½ ounce Dark red kidney beans; canned, drained
8 ounces Tomato sauce
¼ teaspoon Salt
¼ cup Fat-free cheddar cheese; shredded

Cook macaroni according to package directions. Meanwhile, crumble chicken into a 1½-quart casserole dish. Add celery, onions, and bell peppers.

Mix well. Microwave, covered, on high for 4 ½ minutes or until chicken is no longer pink and vegetables are tender. Add chili powder, macaroni, corn kernels, kidney beans, tomato sauce, and salt. Mix well. Microwave, covered, on medium-high for ten minutes or until heat through, stirring once. Sprinkle with cheese.

Per serving: 344 Calories; 3g Fat (7% calories from fat); 26g Protein; 53g Carbohydrate; 33mg Cholesterol; 801mg Sodium Recipe by: Better Homes & Gardens, One Dish Microwave Meals Posted to recipelu-digest by "Anita A. Matejka" <matejka@...> on Mar 12, 98

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