Simplify weeknight dinnertime by transforming leftover slow-cooked chicken (see associated recipe, below) into an easy, cheesy casserole.
- 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)
- 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.
Bake 35 minutes. Sprinkle with cheese. Bake, uncovered, 15 to 20 minutes more or until heated through. Let stand 10 minutes before serving.
Slow-Cooked Ranch Chicken and Vegetables
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