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Chicken Macaroni Casserole

This hearty and healthy casserole would go well with a salad or green vegetable.


  • 2 c. uncooked elbow macaroni
  • 1 lb. ground chicken breast 
  • 1 medium green bell pepper, chopped
  • 1 c. onion cut into rings
  • 1 (15 oz.) can tomato sauce
  • ½ tsp. salt
  • ½ tsp. Italian seasoning
  • ½ tsp. oregano leaves 
  • ½ tsp. pepper
  • ¼ tsp. garlic powder
  • ½ c. skim milk
  • 2 egg whites
  • ¾ c. fat-free Mozzarella cheese


  • Prepare macaroni according to package directions; drain.
  • In medium skillet, combine chicken, green pepper and onion. Cook chicken until no longer pink and green pepper is tender.  
  • Add tomato sauce, salt, Italian seasoning, oregano, pepper ad garlic powder. Bring to a boil. Reduce heat; simmer 20 minutes.
  • In medium bowl, blend milk and egg whites. Add macaroni; mix well.
  • Spread macaroni mixture evenly in 9x13-inch pan, sprayed with nonstick pan spray. Spoon meat mixture evenly over macaroni; top with cheese.
  • Bake in a 350 oven until hot, about 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.

Yield:   6 servings                    Serving Size:  1 ½ cups

Nutritional Analysis per Serving:

  • 354 calories
  • 4.2 gm fat
  • 11% cal/fat
  • 4 very lean meat exchanges
  • 2 bread exchanges
  • 1 ½ vegetable exchanges

For More Information

To learn more about the Community Nutrition Center at Danbury Hospital, please contact The Community Nutrition Center. Need to find a doctor? Use our Find a Doctor online tool or call 1-800-516-3658 for a physician referral.