Ingredients
- 1 pound boneless chicken breast
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups uncooked elbow macaroni
- 2 10.5 oz cans 98% fat free cream of chicken soup
- 1 14.5 oz. can low sodium chicken broth
- 1 cup skim or low fat milk
- 8 oz. package reduced fat grated cheddar cheese
- 1/2 cup Frank's Original Red Hot Sauce
- 1 cup celery, chopped (about 3 stalks)
- 1/2 cup sweet onion, diced (about 1 small onion)
- 2 oz. can sliced pimentos
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/3 cup crumbled blue cheese or gorgonzola (optional)
- 1 tablespoon fresh parsley chopped (optional)
Preparation
Step 1
Preheat oven to 350 degree Fahrenheit. Line a medium baking sheet with tin foil and spray with non-stick cooking spray. Place clean chicken on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-45 minutes until chicken is cooked thoroughly and no longer pink in the center. Remove from oven to cool slightly. Once cool, shred chicken using two forks to pull chicken apart.
Combine all ingredients including shredded chicken in a large bowl; stir to combine. Pour into a 9"x13" pan and bake uncovered at 350 degrees Fahrenheit for 1 hour.
Let cool for 5-10 minutes before serving.
Top with crumbled blue cheese or gorgonzola and parsley.
Notes-
You may replace cooking the chicken with 2 1/2 cups cooked chicken such as a store bought rotisserie chicken or chicken you may already have on hand.