Served as main course. Non-vegetarian dish.

1 1/2 cup elbow Macaroni, cooked and drained

6 slices low-fat Bacon, cooked and crumbled

2 cup Chicken Breast halves without skin, cooked and cubed

1/2 cup Onions, chopped and cooked

1/2 cup Bell Peppers, chopped and cooked

10 3/4 oz low-fat cream of Mushroom Soup

1 cup fat-free Sour Cream

1 1/2 cup frozen mixed Vegetables, thawed

1/8 teaspoon Garlic powder

1 cup fat-free Cheddar Cheese, grated

1/2 cup fat-free Cheddar Cheese, grated

Preheat oven to 375. Prepare a 8 x 12& 8243; pan with cooking spray; set aside. Return hot macaroni to saucepan. Stir in bacon, chicken, onions, and bell peppers. In a mixing bowl, combine cream of mushroom soup, sour cream, mixed vegetables, garlic powder, and 1 cup cheddar cheese. Spoon half the macaroni mixture into prepared pan. Cover with half vegetable mixture. Repeat layers. Bake, covered, for 30 minutes or until heated through. Top with remaining cheddar cheese. Bake, uncovered, 3 minutes more.

Preparation time: 10 minutes

Serves: 8

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