Chicken Fajita Casserole
Calories 488 (26% from fat)
Fat 14 grams
Saturated Fat 8 gram
Trans Fat 0 gram
Cholesterol 103 mg.
Sodium 855 mg.
Carb. 40 gram
Fiber 4.5 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 48 gram
Ingredients
7.25 oz. rotini pasta (About 3 cups)
(We used half a 14.5 oz. container of Ronzoni Protein Rotini Pasta.)
2 1/2 pounds of boneless, skinless chicken breast, cut into bite sized pieces
2 bell peppers, chopped
1 1/2 cups onion, chopped
4 cloves (4 tsp.) garlic, minced
1 container (8 oz.) reduced fat (1/3 less fat) cream cheese
1 can (14.5 oz.) no salt added diced tomatoes
(We used Hunt's No Salt Added Diced Basil, Garlic & Oregano Tomatoes.)
1 cup water
1 packet (1 oz.) fajita seasoning mix
(We used Old El Paso Fajita Seasoning Mix.)
salt (to taste)
black pepper (to taste)
1 cup fat free mozzarella cheese, shredded
1 cup mozzarella cheese, shredde
This Chicken Fajita Casserole is the kind of meal that makes healthy eating feel like a reward, not a compromise. 488 calories and 48 grams of protein per serving. Creamy, cheesy, and packed with fajita flavor in one casserole dish.
1. If you want to minimize the dishes, you can mix this all together in the 13x9 casserole dish. To make things easier, I mixed everything in a large bowl and poured it into the casserole dish.
2. Mix together the pasta, chicken, bell peppers, onion, garlic, cream cheese, tomatoes, water, fajita seasoning.
3. Stir in salt and pepper to taste.
4. preheat oven to 375 degrees Fahrenheit.
5. Sprinkle the two cheeses over the top.
6. Cover with foil and bake for 45 minutes.
7. Remove foil, switch oven to broil, and return dish to oven for 1 to 2 minutes until the cheese is golden. Watch closely.
8. Divide into 6 servings. Top with sliced jalapeños for extra heat.
Yield: 6 Servings
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 2-3 minutes.
