Posted by: marthabernie | May 28, 2015

Easy Mac and Cheese Veggie Chicken Casserole

I got this recipe out of a magazine advertisement for Country Crock Spread.  Any butter or, alternatively, a lower fat omega rich spread will work as long as it melts well.  Also, any frozen vegetable can be used, so try this with your favorites.  I made a lower fat version of this dish just last week, using fresh asparagus spears.

EASY MAC & CHEESE VEGGIE CHICKEN CASSEROLE

4 tablespoons butter or spread, melted and divided

1 cup 2% milk

8 oz cooked rotini pasta

2 cups diced cooked chicken

4 cups frozen vegetables, thawed

2-1/2 cups shredded cheddar cheese

1/4 cup panko crumbs

1 tablespoon grated Parmesan cheese

Preheat oven to 400 degrees F.  Combine 3 tablespoons butter/spread with milk, pasta, chicken, veggies and cheddar cheese in an 8 inch baking dish.  Combine bread crumbs with Parmesan cheese and add remaining spread in a small bowl; sprinkle on top of casserole mixture.  Bake 30 minutes or until heated through.  Makes 6 servings.

ENJOY!


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