Chicken Cacciatore Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
tablespoon |
olive oil |
|
1 1/2 |
pounds |
chicken breasts without skin -- boneless |
|
1 |
medium |
onion -- minced |
|
1 |
clove |
garlic -- minced |
|
9 |
ounces |
green beans -- frozen |
|
4 1/2 |
ounces |
mushrooms -- canned -- drained & sliced |
|
14 1/2 |
ounces |
low sodium tomatoes -- canned |
|
4 |
ounces |
olives -- drained & sliced |
|
6 |
ounces |
no salt added tomato paste |
|
1 |
cup |
red wine |
|
10 3/4 |
ounces |
low sodium tomato soup -- canned |
|
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: 480 Calories; 17g Fat (33.6% calories from fat); 38g Protein; 39g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 837mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat. |