Dinner

Veggie-riffic Chicken Bake is for Dinner.

Veggie-riffic Chicken Bake takes 10 minutes to prepare.

Veggie-riffic Chicken Bake takes 30 minutes to cook.

Veggie-riffic Chicken Bake makes 8 servings.

The ingredients for Veggie-riffic Chicken Bake are:

1 cup elbow macaroni (uncooked) - whole wheat, preferably
1 can white-meat chicken (large - about 12.5 oz)
1 can low-fat cream of chicken condensed soup, undiluted
1 C reduced-fat (light) sour cream
1 C herb-seasoned stuffing, divided
3/4 C French fried onions, divided
4 C frozen mixed vegetables
seasoning to taste

Here is how you make Veggie-riffic Chicken Bake:

Cook the macaroni according to package directions until tender but still slightly firm (i.e. al dente). Set oven to 350 degrees F.While pasta is cooking and oven is heating, in a 2 quart casserole dish combine the chicken, cream of chicken soup, sour cream, 1/2 C stuffing, 1/2 C fried onions and the mixed vegetables. (If your dish will accommodate, feel free to add more veggies. The more the merrier!)If desired, add seasoning. Suggestions: 1 tsp of poultry seasoning blend -OR- 1 tsp of Italian seasoning blend -OR- 1 tsp of citrus-garlic seasoning blend -OR- dash of cayenne pepper or hot sauce (to taste) etc. etc. etc. Let your imagination roam.Stir to combine well.When macaroni is cooked, drain completely and add to mixture in the casserole dish. Stir thoroughly.Sprinkle the top evenly with remaining 1/2 C of stuffing and 1/4 C of fried onions. Cover and place in 350 degree oven for 25 minutes. Uncover and bake five more minutes to "crisp up" the topping.Makes approximately 8 main-course servings. Serve with a tossed salad for a complete veggie-riffic meal.Number of Servings: 8Recipe submitted by SparkPeople user TORKA1.

The nutritional information for Veggie-riffic Chicken Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 245.5

• Total Fat: 7.5 g
• Cholesterol: 40.0 mg
• Sodium: 403.8 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 2.4 g
• Protein: 15.5 g