Shelly's Recipe

MACARONI, CHEESE AND CHICKEN CASSEROLE

Category: Casseroles - Chicken and Turkey

8 oz small elbow macaroni
Olive oil spray
2 cup chopped or diced onion, frozen
2 cup chopped or diced green bell pepper, frozen
1 1/2 cups nonfat ricotta
3 cups shredded sharp Cheddar cheese (divided use)
8 oz cooked boneless, skinless, chicken strips, cut crosswise into cubes
Cayenne, salt and freshly ground pepper, to taste

Place a large pot with 3 to 4 quarts water over high heat. When it boils, add macaroni and cook 10 minutes. Meanwhile, spray a nonstick skillet with oil spray and saute onions and green pepper 2 minutes to defrost.

Combine ricotta, 3/4 cup Cheddar and the chicken. Stir in cayenne, onion and green pepper. Drain macaroni and add to cheese mixture with salt and pepper to taste. Return the mixture to skillet and sprinkle remaining Cheddar evenly over the top. Cover with a lid and let sit on medium-low heat 10 minutes. Serves 4