| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | Elbow macaroni; cooked and drained |
| 6 Scheibe | Low-fat bacon; cooked and crumbled |
| 2 Tasse | Chicken breast halves without skin; cooked and cubed |
| 1/2 Tasse | Onions; chopped and cooked |
| 1/2 Tasse | Bell peppers; chopped and cooked |
| 1 Dose | (10.75-oz) low-fat cream of mushroom soup |
| 1 Tasse | Fat-free sour cream |
| 1 1/2 Tasse | Frozen mixed vegetables; thawed |
| 1/8 Teelöffel | garlic powdered |
| 1 Tasse | Fat-free cheddar cheese; grated |
| 1/2 Tasse | Fat-free cheddar cheese; grated |
|
I made this using leftover turkey instead of chicken breasts. I also used low-fat Monterey Jack cheese with the fat-free cheddar cheese. This is very creamy and good. Enjoy:-)
Preheat oven to 375. Prepare a 8 x 12" pan with cooking spray; set aside. Return hot macaroni to saucepan. Stir in bacon, chicken, onions, and bell peppers. In a mixing bowl, combine cream of mushroom soup, sour cream, mixed vegetables, garlic powder, and 1 cup cheddar cheese. Spoon half the macaroni mixture into prepared pan. Cover with half vegetable mixture. Repeat layers. Bake, covered, for 30 minutes or until heated through. Top with remaining cheddar cheese. Bake, uncovered, 3 minutes more.
Per serving: 223 Calories; 3g Fat (13% calories from fat); 19g Protein; 27g Carbohydrate; 40mg Cholesterol; 364mg Sodium
From the 'REcipeinternet: Recipes from Around the World' recipe list.
|
|
Anmerkungen zum Rezept:
|
