Nutrition info - Recipes

Chicken and Cheese Macaroni Casserole

Get cheesy the next time you serve a casserole. This dish has plenty of Italian seasonings that vamp up the flavor. Great for cooking for a crowd, with plenty of leftovers to spare.

Chicken and Cheese Macaroni Casserole


For 8 people

  • 2 large boneless chicken breasts, chopped
  • 3 teaspoon(s) minced garlic
  • 3 teaspoon(s) Italian seasoning herbs
  • 1 tablespoon(s) garlic salt
  • 1 tablespoon(s) dried minced onion
  • 14 large olives, cut/sliced however you wish
  • 1/4 bell pepper, sliced or diced
  • 16 ounce(s) macaroni pasta
  • 6 teaspoon(s) light margarine
  • 1 tablespoon(s) corn starch
  • 1/2 cup(s) nonfat milk
  • 2 tablespoon(s) parmesan cheese, shredded or grated
  • 1 cup(s) shredded part-skim mozzarella
  • 1 3/4 cup(s) petite diced tomatoes (1-14.5 oz. can)


Cook pasta according to package directions; drain and set aside. Spray a large non-stick frying pan with some olive oil pan spray and add minced garlic, Italian seasoning herbs, garlic salt and minced onion. Add chicken and saute until browned. While browning, heat in a small saucepan milk, butter, parmesan cheese and cornstarch just until bubbly and well-blended. Drain tomatoes and add to the sauce; mix well. Turn off heat and let sit for a moment. Add bell pepper and black olives to the chicken and saute. Add sauce to chicken mixture and set aside. Spray a large casserole dish with non-stick spray. Pour the pasta into that dish and the chicken and sauce mixture on top. Mix and sprinkle the mozzarella over the top evenly. Cover with foil and place in 350 degree oven for 20-30 minutes, removing the foil at the last 5 minutes to brown the cheese.

Nutrition facts

  • Kcal: 321.2 kcal
  • Fibers (g): 4.56g
  • Sodium (mg): 1547.13mg
  • Carbs: 44.85g
  • Fat: 6.98g
  • Saturated fat (g): 1.87g
  • Proteins: 20.39g