Ingredients
Non-stick cooking spray
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
2 cups uncooked elbow macaroni
2 cans (10 oz.) premium chunk breast of chicken, drained
2 cups low-fat milk
1 can (8 ounces) sliced water chestnuts, drained
1 can (7 ounces) sliced mushrooms, drained
1/2 each red and green bell pepper, coarsely chopped
1/2 cup sliced scallions
1 1/2 cups shredded reduced-fat or regular sharp Cheddar cheese
Preparation
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 60 minutes
Preparation:
Spray a 9 x 13-inch baking dish with cooking spray. Mix the soup, macaroni, chicken chunks, milk, water chestnuts, mushrooms, bell peppers, scallions and 1 cup of cheese in the baking dish. Spread evenly and sprinkle with the remaining cheese. Cover and refrigerate at least 8 hours. Heat the oven to 350°F. Uncover the casserole and place it in the oven. Bake for 1 hour, until hot and bubbly.
Nutritional Information Per Serving: Calories 452; Fat 12g; Cholesterol 59mg; Sodium 731mg; Carbohydrate 48g; Fiber 4g; Protein 37g
