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Wednesday, May 22, 2013
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Chicken and Cheese Macaroni Casserole
Get cheesy the next time you serve a casserole. This dish has plenty of Italian flavor and cooks up for a crowd, with plenty of leftovers to spare.
At a glance
Cuisine
Main Ingredient
Difficulty
Course/Dish
Cooking Lite
Healthy Eating
Serves
8
Ingredients
2 large boneless chicken breasts, chopped
1 tbsp. minced garlic
1 tbsp. Italian seasoning herbs
1 tbsp. garlic salt
1 tbsp. dried minced onion
14 large olives, cut/sliced however you wish
1/4 bell pepper, sliced or diced
1 pound macaroni pasta
2 tbsp. light margarine
1 tbsp. corn starch
1/2 cup nonfat milk
2 tbsp. parmesan cheese, shredded or grated
1 cup shredded part-skim mozzarella
1 can petite diced tomatoes
Methods/steps
Cook pasta according to package directions; drain and set aside. Spray a large non-stick frying pan with some olive oil pan spray and add minced garlic, Italian seasoning herbs, garlic salt and minced onion. Add chicken and saute until browned. While browning, heat in a small saucepan milk, butter, parmesan cheese and cornstarch just until bubbly and well-blended. Drain tomatoes and add to the sauce; mix well. Turn off heat and let sit for a moment. Add bell pepper and black olives to the chicken and saute. Add sauce to chicken mixture and set aside. Spray a large casserole dish with non-stick spray. Pour the pasta into that dish and the chicken and sauce mixture on top. Mix and sprinkle the mozzarella over the top evenly. Cover with foil and place in 350 degree oven for 20-30 minutes, removing the foil at the last 5 minutes to brown the cheese.
