Ranchero Macaroni Bake

Ranchero Macaroni Bake
Recipe adapted from a Recipes for Moms recipe
Makes 6 Servings

1 can (14.5 oz.) fat-free cream of mushroom soup
½ cup skim milk
3 oz. Cabot 75% reduced fat Cheddar cheese, shredded
1/4 cup red salsa, medium

1/4 cup green salsa, hot
10 oz. elbow macaroni, uncooked
2 oz. tortilla chips, coarsely crushed
16 oz. chicken
1 packet taco seasoning
½ cup fat-free chicken broth

Cook macaroni according to package directions. While it cooks, cook chicken in a large skillet sprayed with nonstick cooking spray over medium heat with chicken broth and taco seasoning. Cook for 7-8 minutes until no longer pink. Drain macaroni. Combine soup and milk in a large bowl. Stir in cheese, salsa and cooked macaroni. Stir in chicken. Spoon into a baking dish sprayed with nonstick cooking spray. Bake at 400 degrees for 20 minutes. Stir; sprinkle with crushed chips. Bake for an additional 5 minutes, or until hot and bubbly.

Full Dish - 6 servings

Nutritional Information: 401 calories, 47 carbs, 6 fat grams and 32 protein grams.

Review: Very good. The green salsa really added some extra fire that I think I would have missed if I hadn't added. The soupiness helped - I was nervous at first to stir before adding the chips, but it made a big difference and helped it cook more evenly. I liked the chip layer too - very crunchy, especially against the pasta/soupiness of the rest of the recipe. All in all, I would make this again and wouldn't change anything, great pastsa bake!