Chicken Mac Casserolecasseroles, chicken 1 1/2 cup elbow macaroni -- cooked and 1 drained 6 slice low-fat bacon -- cooked and 1 crumbled 2 cup chicken breast halves 1 without skin -- cooked and 1 cubed 1/2 cup onions -- chopped and 1 cooked 1/2 cup bell peppers -- chopped and 1 cooked 10 3/4 oz low-fat cream of mushroom 1 soup 1 cup fat-free sour cream 1 1/2 cup frozen mixed vegetables -- 1 thawed 1/8 teaspoon garlic powder 1 cup fat-free cheddar cheese -- 1 grated 1/2 cup fat-free cheddar cheese -- 1 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 |
