| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Chicken |
8 |
Servings |
INGREDIENTS
| 3 |
|
Boned and skinned chicken breast halves; cooked & cubed |
| 8 |
oz |
Elbow macaroni; cooked and drained |
| 20 |
oz |
Frozen chopped broccoli; cooked and drained |
| 8 |
oz |
Fat-free Sour Cream |
| 1 |
cn |
Reduced fat cream of chicken soup |
| 1 |
cn |
Cream of broccoli soup; condensed |
|
|
Salt and pepper; to taste |
| 2 |
c |
Shredded lowfat Cheddar Cheese |
INSTRUCTIONS
Cook chicken in boiling water. Remove chicken and cook macaroni in the
chicken cooking water; drain. Cook broccoli. Mix sour cream and soups and
then add chicken, macaroni, and broccoli. Pour all in a greased 9x13 pan.
Top with cheeses. Bake at 350 for 45 minutes or until bubbly and heated
through.
Per serving: 308 Calories; 6g Fat (19% calories from fat); 22g Protein; 34g
Carbohydrate; 31mg Cholesterol; 572mg Sodium
Recipe by: Betsy Burtis
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Sep 8,
98, converted by MM_Buster v2.0l.
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