Easy Taco Macaroni Casserole
Adapted from
Lawry's
8 servings
| 1 lb ground chicken breast skinless | 1/2 c celery, sliced | ||
| 1 1/4 ozs low-sodium taco seasoning mix | Topping: | ||
| 14 1/2 ozs no-salt-added diced tomatoes, undrained | 6 ozs cornbread mix | ||
| 1 1/2 c water | 1 whole egg | ||
| 8 ozs elbow macaroni, uncooked | 2/3 c fat-free milk |
Preheat oven to 400. Prepare a 11"x7" casserole dish with cooking spray; set aside. In a large saucepan, cook chicken until no longer pink. Add taco seasoning mix, tomatoes, water, macaroni, and celery. Bring mixture to a boil; reduce heat to low and cover. Cook 20 minutes, or until macaroni is done. Spoon chicken mixture into prepared pan; set aside. Meanwhile, combine cornbread mix, egg, and milk. Mix well. Spread cornbread mixture evenly over top chicken mixture. Bake for 20 minutes, or until cornbread topping has browned.
| Calories | 296 | %CFF | 9 % | |
| Total Fat | 3 g | Saturated Fat | 0.2 mg | |
| Protein | 19 g | Cholesterol | 56 g | |
| Carbohydrates | 43 g | Sodium | 557 mg | |
| Sugars | 11 g | Fiber | 3 g | |
|
5.6 WW Points | ||||
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Rated by 2 users (3.0)
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