Pasta Chicken Bake

Adapted from Cooking With Ground Beef

  • 1 lb ground chicken breast
  • 15 ozs Italian style tomato sauce
  • 1/4 tsp salt
  • 8 ozs chive and onion cream cheese
  • 4 ozs fat-free cream cheese, softened
  • 1/4 c fat-free milk
  • 2 ozs cheddar cheese, shredded
  • 8 ozs elbow macaroni, cooked and drained
Pasta Chicken Bake
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 tomato sauce and salt. Bring mixture to a boil; reduce heat. Simmer, uncovered, for 15 minutes, stirring often. Meanwhile, in a mixing bowl, combine chive and onion cream cheese, fat-free cream cheese, and milk until smooth. Layer chicken mixture and cooked pasta into prepared dish. Spread cream cheese mixture over warmed pasta since this will make it easier to spread evenly. Cover and bake for 15 minutes, or until heated through. Sprinkle top with cheese. Bake again, uncovered for another 15 minutes, or until cheese has melted.
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Posted: 9/22/2005
Casseroles
Rated by 4 users (2.75)
WW Points* : 4.78
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 238
Calories from Fat 41 (17%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 40g 13%
Sodium 434mg 18%
Potassium 0mg 0%
Total Carbohydrate27g 9%
Dietary Fiber 2g 8%
Sugars 3g
Protein 21g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.