Chicken and Mac Casserole

• 3 boned and skinned chicken breast halves, cooked and cubed
• 8 oz (224 grm). elbow macaroni, cooked and drained
• 20 oz (560 grm). frozen chopped broccoli, cooked and drained
• 8 oz (224 grm). fat-free sour cream
• 1 can reduced fat cream of chicken soup, condensed
• 1 can cream of broccoli soup, condensed
• salt and pepper, to taste
• 2 cups (475 ml) shredded lowfat cheddar cheese

1. Cook chicken in boiling water.
2. Remove chicken.
3. Cook macaroni in the chicken cooking water; drain.
4. Cook broccoli.
5. Mix sour cream and soups.
6. Add chicken, macaroni, and broccoli.
7. Pour all in a greased 9 x 13 inch pan.
8. Top with cheeses.
9. Bake at 350 degrees (175 C.) for 45 minutes or until bubbly and heated through.

chicken, elbow macaroni, broccoli, sour cream, cream of chicken soup, cream of broccoli soup, salt, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/0013CC (may not work)