I really liked this recipe because, it's lowfat and WW friendly for one, but it also act as a great "blank slate" for whatever extra flavors you want to add to it. You could easily sub tuna, or even steak for a different, but delicious casserole.
When I made this, I added red pepper flakes for a bit of heat, as well as some garlic salt (of course). It was warm and comfy in our bellies, and the kids loved it, which always makes it a winner!
2 tsp unsalted stick marg
2 celery stalks, diced
2 scallions, thinly sliced
1 TB all purpose flour
1 cup skim milk
1/3 cup shredded reduced fat cheese
1 cup cubed skinless, boneless chicken breast
1 cup cooked elbow macaroni
1/2 cup frozen peas
7 fat free saltine crackers crumbled (I used breadcrumbs)
1. Preheat oven to 350
2. In a large nonstick saucepan melt the marg. Add the celery and scallions; cook, stirring as needed, until softened, about 4 minutes.
3. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the milk and cook, stirring constantly, until the mixture boils and thickens, about three minutes. Add the cheese and stir until melted.
4. Stir in the chicken, macaroni, and peas; cook, stirring as needed, until heated through and the peas are thawed, about 3 minutes. Transfer to a 1 1/2 quart casserole; top with cracker crumbs. Bake until crackers are lightly browned, about ten minutes.
Makes 2 servings
Serving Size: 1/2 of casserole
Per Serving: 406 cal, 10g fat, 4g sat fat, 64 mg chol, 410mg sod, 3g fiber
8 points per serving
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