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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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As I was about to prepare dinner one evening I noticed I only had ingredients and nothing to make a main course with. I just started adding things to a bowl of macaroni noodles and this is what it turned out to be. The chicken made it a filling meal. You may use more or less cheese, I just used what I had on hand. I loved it and so did my family. I'm still playing with the amounts of spices and you may prefer to change it up a bit too. Hope you like it! Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
2 cups cooked whole wheat elbow macaroni |
3/4 cup light sour cream |
1 (10 3/4 ounce) can healthy request cream of chicken soup |
12 ounces shredded colby cheese |
1/8 teaspoon dry mustard |
1 tablespoon spoon garlic powder |
1 tablespoon spoon onion powder |
1 teaspoon ground red pepper |
2 tablespoons spoon melted butter |
Directions:
1. Boil chicken, cool, then shred. Set aside.
2. Boil noodles and place in large mixing bowl.
3. Mix in one can cream of chicken soup and the cup of lite sour cream.
4. Add all the spices to the macaroni mixture.
5. Stir in shredded chicken and cheese, reserving some cheese for top.
6. Pour in prepared 9x13 casserole dish. Top with cheese and pour the melted butter on top.
7. Cover with foil and bake at around 300 degrees for 20 minute or long enough to heat through and melt cheese.
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