Wednesday, April 4, 2012

Chicken Macaroni Casserole

Chicken Macaroni Casserole

  • 1 cup plain Greek yogurt
  • 1 can (10-3/4 oz.) condensed cream of chicken soup healthy request
  • 1 can (3 oz.) mushrooms pieces, drained
  • 1-1/2 cups finely chopped cooked chicken breast
  • 2 cups grated Parmesan cheese
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped pimientos
  • 1/4 cup chopped onion
  • 4 oz. whole wheat elbow macaroni, cooked until just short of done, and drained
  • 1/2 cup reduced fat butter cracker crumbs


  1. Preheat oven to 375°.
  2. Combine yogurt, soup, mushrooms and chicken in large bowl. Stir in remaining ingredients except macaroni and cracker crumbs. Stir in macaroni. Pour into a well sprayed 13 x 9-inch baking dish, then evenly top with cracker crumbs. Bake 30 minutes or until bubbling.

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