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Four Cheese Chicken Mac

by on April 6, 2011 in Casseroles, Main Courses April 6, 2011 CasserolesMain Courses
See post on Janetha’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This cheesy macaroni dish gets a double protein punch from both the cottage cheese and the chicken. It is actually REALLY healthy for a mac and cheese dish!

Ingredients

  • 6 ounces, weight Whole Wheat Elbow Macaroni
  • 1 bunch Green Onions, diced
  • ⅔ cups Colby-Jack Cheese, Shredded
  • ⅓ cups Parmesan Cheese, Shredded
  • 1-¼ cup Low Fat Cottage Cheese, Blended
  • 4 pieces Laughing Cow Light Cheese Wedges
  • ½ cups Skim Milk (or Milk Of Choice)
  • 1 teaspoon Dried Basil
  • ¾ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1 pound Boneless Skinless Chicken Breast, Boiled And Shredded
  • ½ cups Whole Wheat Panko Bread Crumbs

Preparation

Preheat oven to 350 degrees F.

Cook noodles in a pot of salted boiling water according to package instructions. Then, rinse and set aside.

Spray a large saucepan with cooking spray and heat over medium heat. Add green onions and saute for a few minutes until they soften.

Add the four cheese and the milk. Turn heat to low and let all the cheeses melt together, stirring continuously. Make sure you do not let the mixture scorch! Nobody likes burnt milk.

Add salt, pepper, basil and garlic. Stir. Add the cooked chicken. Stir. Taste and add more seasonings if desired.

Add the noodles to the pot and mix everything well. Pour mixture into an 8″ x 8″ or 9″ x 9″ baking dish. Sprinkle with bread crumbs and more cheese, if desired.

Bake for 15 minutes or until casserole is warmed through.

Serve immediately . . . but don’t eat it all, because this stuff is even better as leftovers!

Per serving: 440 calories, 42g protein, 31g carbs, 16g fat

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jessswan on 10.30.2011

This was so delicious, and even gets better with age! My husband raved over it! I used whole wheat penne pasta instead of macaroni noodles. I didn’t have Laughing Cow on hand, so I used part-skim mozzarella instead, and used a little more cheese than the recipe called for, so I wouldn’t call my version particularly healthy, but it was worth it. My husband likes to put olive oil and parmesan on his, and I like to add garlic salt.

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