I’ve made this several times and it’s been a hit with everyone who has tried it. It doesn’t taste like it would be considered a Weight Watchers recipe at all. It’s very filling and really satisfies that “comfort food” craving I get a lot since I’ve been on WW. It’s very reminiscent of Tuna Noodle Casserole, except, of course, with chicken instead of tuna. I only used one can of milk and COOKED pasta and everything turned out perfectly. I also would recommend not adding in all the extra spices etc. that some people are suggesting, unless of course you like your mac and cheese dishes or tuna noodle casseroles to taste like a spice cabinet. I HAVE to have a lot of flavor in my food, and I really enjoyed just a dash of plain old salt & a few grinds of fresh pepper. The cheese and soup already have some salt in it, and I noticed the first time, it was very easy to over-salt before it was cooked.
Prep 10 min
Cook 45 min
Ready 55 min
SmartPoints : 4
2 cup cooked macaroni
2 cup boneless, skinless chicken breast, chopped
2 cup cream of mushroom soup, undiluted
2 cup skim milk
8 oz low-fat cheddar cheese
- Preheat oven to 350 degrees.
- In a large casserole, combine all ingredients, mixing well.
- Bake,covered, 35-45 minutes.
- Remove cover; bake 10-15 minutes longer.
- Serve immediately.
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