Chicken Cacciatore Casserole - Vegetarian
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
tablespoon |
olive oil |
|
1 1/2 |
pounds |
Morning Star Grillers Chicken |
|
1 |
medium |
onion -- minced |
|
1 |
clove |
garlic -- minced |
|
9 |
ounces |
green beans -- frozen |
|
4 1/2 |
ounces |
mushrooms -- canned -- drained and sliced |
|
14 1/2 |
ounces |
low sodium tomatoes -- canned |
|
4 |
ounces |
olives -- drained and 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 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: 431 Calories; 20g Fat (41.4% calories from fat); 22g Protein; 41g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 846mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 1/2 Vegetable; 0 Fruit; 1 Fat. |