Chili Mac Casserole
Adapted from
Better Homes & Gardens, One Dish Microwave Meals
5 servings
| 3/4 c elbow macaroni | 1 1/3 c no-salt-added canned corn, drained | ||
| 1/2 lb ground chicken breast skinless | 15 1/2 ozs canned dark red kidney beans, drained | ||
| 1 stalk celery, sliced | 8 ozs tomato sauce | ||
| 1/2 c onions, chopped | 1/4 tsp salt | ||
| 1/2 c bell peppers, chopped | 1/4 c low-fat cheddar cheese, shredded | ||
| 1 1/2 tsps chili powder |
Cook macaroni according to package directions. Meanwhile, crumble chicken into a 1 1/2-quart casserole dish. Add celery, onions, and bell peppers. Mix well. Microwave, covered, on high for four and half minutes, or until chicken is no longer pink and vegetables are tender. Add chili powder, macaroni, corn, kidney beans, tomato sauce, and salt. Mix well. Microwave, covered, on medium-high for ten minutes or until heat through, stirring once. Sprinkle with cheese.
This recipe was made in a 1000-watt microwave.
| Calories | 278 | %CFF | 11 % | |
| Total Fat | 3 g | Saturated Fat | 0.3 mg | |
| Protein | 20 g | Cholesterol | 27 g | |
| Carbohydrates | 39 g | Sodium | 615 mg | |
| Sugars | 9 g | Fiber | 9 g | |
|
4.9 WW Points | ||||
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Rated by 2 users (4.0)
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