Chicken Cacciatore Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
tablespoon |
olive oil |
|
1 1/2 |
pounds |
boneless, skinless chicken breasts |
|
1 |
medium |
onion -- minced |
|
1 |
clove |
garlic -- minced |
|
9 |
ounces |
green beans -- frozen |
|
4 |
ounces |
mushrooms -- sliced |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
4 |
ounces |
olives -- drained & sliced |
|
6 |
ounces |
no salt added tomato paste |
|
1 |
cup |
red wine |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
teaspoon |
Italian seasoning |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
2 |
cups |
Italian Six Cheese |
|
4 |
cups |
elbow macaroni -- cooked |
| Slice the chicken breasts into bite size slices. Heat olive oil in large frying pan. Add chicken, onions and garlic. Cook until no pink remains in chicken and onions and garlic are soft. Drain fat. |
| Add rest of ingredients except macaroni. Heat until boiling. |
| Mix chicken mixture with macaroni in a 3 quart casserole. Sprinkle with cheese. Cook in a 350°F oven for 30 minutes. Makes 8 servings. |
| Per Serving: 502 Calories; 18g Fat (33.3% calories from fat); 41g Protein; 38g Carbohydrate; 5g Dietary Fiber; 92mg Cholesterol; 807mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat. |