Easy Tex Mex Bake
Adapted from
Best Loved Casseroles
8 servings
| 8 ozs mostaccioli pasta, cooked | 1 whole egg | ||
| 1 lb ground chicken breast skinless | 1/2 tsp salt | ||
| 5 ozs salsa | 1/4 tsp white pepper | ||
| 10 ozs frozen corn, thawed | 1/4 tsp cumin | ||
| 16 ozs fat-free cottage cheese | 4 ozs Monterey Jack cheese, shredded |
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook chicken until no longer pink. Add salsa and corn kernels. Remove from heat. In a mixing bowl, combine cottage cheese, egg, salt, white pepper, and cumin. Spoon half the chicken mixture onto bottom of prepared dish. Top with pasta. Spoon cottage cheese mixture over pasta. Top with remaining chicken mixture. Sprinkle cheese over top. Bake 25 minutes, or until heated through.
| Calories | 321 | %CFF | 21 % | |
| Total Fat | 7 g | Saturated Fat | 3 mg | |
| Protein | 28 g | Cholesterol | 70 g | |
| Carbohydrates | 34 g | Sodium | 644 mg | |
| Sugars | 6 g | Fiber | 2 g | |
|
5.8 WW Points | ||||
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Rated by 1 users (5.0)
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