Simplify weeknight dinnertime by transforming leftover slow-cooked chicken (see associated recipe, below) into an easy, cheesy casserole.
Ingredients
- 6 ounces dried multigrain penne or rotini pasta
- Reserved Slow-Cooked Ranch Chicken and Vegetables (about 8 cups; see associated recipe)
- 1 tablespoon all-purpose flour
- ½ cup shredded reduced-fat Mexican blend cheese (2 ounces)
Directions
- Step 1
Preheat oven to 375 degrees F. Cook pasta according to package directions; drain well. In a large bowl combine the reserved chicken-vegetable mixture, the flour, and cooked pasta. Spread into a 3-quart rectangular baking dish. Cover with foil.
Step 2
Bake 35 minutes. Sprinkle with cheese. Bake, uncovered, 15 to 20 minutes more or until heated through. Let stand 10 minutes before serving.
Associated Recipes
Slow-Cooked Ranch Chicken and Vegetables
Nutrition Facts
Serving Size: 1 1/4 cups Per Serving: 269 calories; protein 22.9g; carbohydrates 25.4g; dietary fiber 3.7g; sugars 5.3g; fat 8.1g; saturated fat 3.2g; cholesterol 91.9mg; vitamin a iu 948.8IU; vitamin c 28.3mg; folate 25.9mcg; calcium 143.8mg; iron 1.6mg; magnesium 53.7mg; potassium 649.7mg; sodium 463.9mg. Exchanges:
1/2 vegetable, 1 1/2 starch, 2 1/2 lean meat, 1/2 fat
