Thursday, February 28

Chicken Macaroni Casserole

Another great casserole recipe that I made as a variation of a recipe I found on Pinterest. This recipe ended up making a really BIG casserole. After we ate it for dinner, I ended up freezing half of the casserole as well as having leftovers in in the fridge for the week!


Chicken Macaroni Casserole
  • 3 chicken breasts, cubed
  • 1 onion, chopped
  • 1 tbsp. margarine
  • 1 cup skim milk
  • 1 cup fat free sour cream
  • 2 (10 3/4 oz.) cans 98% fat free cream of chicken soup
  • 2 1/2 cups fat free shredded cheddar cheese, divided
  • 1 (13.25 oz.) box whole wheat elbow noodles, cooked
  • 1 sleeve reduced fat Ritz crackers, crushed
  • salt and pepper to taste
Cook chicken breast cubes with chopped onion and margarine in skillet over medium high heat until chicken is no longer pink in the center. In large bowl, combine cooked chicken and onion with milk, sour cream, cream of chicken soup, 1 1/2 cups shredded cheese, cooked noodles, and salt and pepper to taste. Place in greased 9x13 casserole dish and top with crushed Ritz crackers. Bake at 350 degrees for 40 minutes, then sprinkle with remaining 1 cup cheese, and return to oven until melted.

2 comments:

  1. This looks like something my mom used to make. Do you know what the cooking times would be if you froze it before you cooked it? Thanks!

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  2. Thanks for checking out my blog! My usual rule of thumb is to double the cooking time if the casserole is frozen so this one would take around 1 hour and 20 minutes. Enjoy!

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