Recipe - Chicken Mac Casserole

1 One half cup Elbow macaroni; cooked and
drained
6 sl Lowfat bacon; cooked and
crumbled
2 cup Chicken breast halves
without skin; cooked and
cubed
One half cup Onions; chopped and cooked
One half cup Bell peppers; chopped and
cooked
1 cn (10.75oz) lowfat cream of
mushroom soup
1 cup Fatfree sour cream
1 One half cup Frozen mixed vegetables;
thawed
1/8 teaspoon Garlic powder
1 cup Fatfree cheddar cheese;
grated
One half cup Fatfree cheddar cheese;
grated

Date: Mon, 1 Apr 96 8:33:53 EST

submitted by: matejka@bga.com (Anita Matejka, Texas, USA)

Recipe By: Quick & Easy Casseroles
I made this using leftover turkey instead of chicken breasts. I also used
lowfat Monterey Jack cheese with the fatfree cheddar cheese. This is very
creamy and good. Enjoy:)

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.

Per serving: 223 Calories; 3g Fat (13% calories from fat); 19g Protein; 27g
Carbohydrate; 40mg Cholesterol; 364mg Sodium

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 1 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.