🫙 From the Spice Rack
Chicken Mac Casserole
1 1/2 c elbow macaroni -- cooked and drained 6 slices low-fat bacon -- cooked and crumbled 2 c chicken breast halves without skin -- cooked and cubed 1/2 c onions -- chopped and co...
maineasy
Ingredients8 items
Ingredients
- 11/2 c elbow macaroni -- cooked and drained
- 6slices low-fat bacon -- cooked and crumbled
- 2cup chicken breast halves without skin -- cooked and cubed
- 1/2cup onions -- chopped and cooked
- 1/2cup bell peppers -- chopped and cooked
- 103/4 ozs low-fat cream of mushroom soup
- 1cup fat-free sour cream
- 11/2 c frozen mixed vegetables -- thawed
Directions
- 1
1 1/2 c elbow macaroni -- cooked and drained 6 slices low-fat bacon -- cooked and crumbled 2 c chicken breast halves without skin -- cooked
- 2
Prepare a 8 x 12" pan with cooking spray
- 3
set aside
- 4
Return hot macaroni to saucepan
- 5
Stir in bacon, chicken, onions, and bell peppers
- 6
In a mixing bowl, combine cream of mushroom soup, sour cream, mixed vegetables, garlic powder, and 1 cup cheddar cheese
- 7
Spoon half the macaroni mixture into prepared pan
- 8
Cover with half vegetable mixture