Chipotle Ranch Chicken Casserole

Chipotle Ranch Chicken Casserole

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From: Diabetic Living Magazine

Simplify weeknight dinnertime by transforming leftover slow-cooked chicken (see associated recipe, below) into an easy, cheesy casserole.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°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.
  2. Bake 35 minutes. Sprinkle with cheese. Bake, uncovered, 15 to 20 minutes more or until heated through. Let stand 10 minutes before serving.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 269 calories; 8 g fat(3 g sat); 4 g fiber; 25 g carbohydrates; 23 g protein; 26 mcg folate; 92 mg cholesterol; 5 g sugars; 949 IU vitamin A; 28 mg vitamin C; 144 mg calcium; 2 mg iron; 464 mg sodium; 650 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ vegetable, 1½ starch, 2½ lean meat, ½ fat

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