Chicken and Cheese Macaroni Casserole
Get cheesy the next time you serve a casserole. This dish has plenty of Italian seasonings that vamp up the flavor. Great for cooking for a crowd, with plenty of leftovers to spare.
Ingredients
- 2 large boneless chicken breasts, chopped
- 3 teaspoon(s) minced garlic
- 3 teaspoon(s) Italian seasoning herbs
- 1 tablespoon(s) garlic salt
- 1 tablespoon(s) dried minced onion
- 14 large olives, cut/sliced however you wish
- 1/4 bell pepper, sliced or diced
- 16 ounce(s) macaroni pasta
- 6 teaspoon(s) light margarine
- 1 tablespoon(s) corn starch
- 1/2 cup(s) nonfat milk
- 2 tablespoon(s) parmesan cheese, shredded or grated
- 1 cup(s) shredded part-skim mozzarella
- 1 39/50 cup(s) petite diced tomatoes (1-14.5 oz. can)
Instructions
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Cook pasta according to package directions; drain and set aside.
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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.
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Add chicken and saute until browned.
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While browning, heat in a small saucepan milk, butter, parmesan cheese and cornstarch just until bubbly and well-blended.
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Drain tomatoes and add to the sauce; mix well.
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Turn off heat and let sit for a moment.
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Add bell pepper and black olives to the chicken and saute.
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Add sauce to chicken mixture and set aside.
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Spray a large casserole dish with non-stick spray.
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Pour the pasta into that dish and the chicken and sauce mixture on top.
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Mix and sprinkle the mozzarella over the top evenly.
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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.
Nutrition
Calories: 2569.56kcalCarbohydrates: 358.8gProtein: 163.12gFat: 55.85gSaturated Fat: 14.96gCholesterol: 243.9mgSodium: 12377.01mgFiber: 36.46gSugar: 49.78g
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