Serves 2
2 teaspoons unsalted butter
2 celery stalks, diced
2 scallions, thinly sliced
1 tablespoon all-purpose flour
1 cup skim milk
1/3 cup shredded RF cheese
1 cup cubed cooked skinless chicken breast
1 cup cooked elbow macaroni
1/2 cup frozen green peas
7 FF saltine crackers, crumbled
1. Preheat oven to 350.
2. In a large non-stick saucepan, melt the butter. Add the celery and scallions; cook, stirring as needed, until softened, about 4 min.
3. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in milk and cook, stirring constantly, until the mixture boils and thickens, about 3 min. Add the cheese and stir until melted.
4. Stir in the chicken, macaroni, and peas; cook, stirring, as needed, until heated through and peas thawed, about 3 min. Transfer to a 1 1/2 quart casserole; top with cracker crumbs. Bake until lightly browned, about 10 min.
Per serving: 406 cal, 10 g fat, 3 g fiber.
Points per serving:8
From Weight Watchers Simply the Best cookbook
Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts
Sunday, September 23, 2007
Sunday, May 13, 2007
Layered Mexican Chicken Casserole
Delish! This is also great the next day. You can make this with leftover rotisserie chicken if you have some on hand. You could also throw in different kinds of beans, cilantro or other mexican seasonings, whatever you like ... it's very versatile.
2 pounds uncooked chicken breast (boneless & skinless)
30 oz. canned black beans, rinsed and drained
3 cups light sour cream
2 cups shredded Mexican style cheese blend
4 oz. chopped green chiles
2 tsp. ground cumin
1/2 tsp. black pepper
12 medium corn tortillas, cut into 2 inch strips
salsa for serving
1. Preheat oven to 350 degrees. Coat a lasagna pan with cooking spray and arrange half of tortilla strips in one layer on bottom of pan.
2. Place chicken in a medium saucepan and fill with enough cold water to just cover chicken. Set pan over medium high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool, cut into 1-inch pieces.
3. Meanwhile, assemble together beans, sour cream, 1 cup of shredded cheese, chiles, cumin, and pepper (I threw in a few extra spices too); add chicken when ready and mix well.
4. Add half of chicken mixture to the prepared pan, layer with remaining tortilla strips and then top with remaining chicken mixture. Sprinkle with remaining 1 cup of cheese.
5. Bake until filling is bubbly and cheese is melted, about 30-40 minutes. Let stand 5 minutes before serving. Serves 12, 6 WW points per serving. Serve with salsa on the side, if desired.
2 pounds uncooked chicken breast (boneless & skinless)
30 oz. canned black beans, rinsed and drained
3 cups light sour cream
2 cups shredded Mexican style cheese blend
4 oz. chopped green chiles
2 tsp. ground cumin
1/2 tsp. black pepper
12 medium corn tortillas, cut into 2 inch strips
salsa for serving
1. Preheat oven to 350 degrees. Coat a lasagna pan with cooking spray and arrange half of tortilla strips in one layer on bottom of pan.
2. Place chicken in a medium saucepan and fill with enough cold water to just cover chicken. Set pan over medium high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool, cut into 1-inch pieces.
3. Meanwhile, assemble together beans, sour cream, 1 cup of shredded cheese, chiles, cumin, and pepper (I threw in a few extra spices too); add chicken when ready and mix well.
4. Add half of chicken mixture to the prepared pan, layer with remaining tortilla strips and then top with remaining chicken mixture. Sprinkle with remaining 1 cup of cheese.
5. Bake until filling is bubbly and cheese is melted, about 30-40 minutes. Let stand 5 minutes before serving. Serves 12, 6 WW points per serving. Serve with salsa on the side, if desired.
Monday, December 04, 2006
Chicken Pie Casserole
I made this up as I went along and found it delightfully easy and perfect for a cold winter's weeknight! You could of course substitute with what you have on hand - use deli meat instead of ham steak, or pulled rotisserie chicken; use whatever vegetables are hanging about your freezer; use condensed cream of chicken soup instead of mushroom, etc.
For filling:
10 oz package frozen peas and carrots
2 cups diced chicken
1 average ham steak, diced
1 can cream of mushroom soup
1 envelope of dried Lipton cream of chicken soup
about 3/4 cup milk
For topping:
3/4 cup shredded Cheddar cheese
1 cup biscuit baking mix
1/4 cup milk
1 1/2 teaspoon dried Italian seasoning
2 eggs
PREPARATION:
Heat oven to 375°.
Combine the frozen peas and carrots, chicken, ham steak, can of soup, and cream of chicken soup envelope in a sauce pan. Fill empty soup can up about 3/4 with milk and add to mixture on stove until mixture is creamy and not too thick. Add a little more milk as needed for desired consistency. Bring mixture to a boil, stirring well, then turn down to low and keep warm while making topping.
In a bowl, combine the grated cheese, baking mix, milk, herbs, and eggs.
Add the warm chicken mixture into an ungreased 2-quart baking dish. Spread biscuit mixture evenly over the top with a spatula.
Bake in 375° oven for about 35 minutes, until crust is browned and filling is bubbly. Remove from oven and let stand for 5 minutes.
For filling:
10 oz package frozen peas and carrots
2 cups diced chicken
1 average ham steak, diced
1 can cream of mushroom soup
1 envelope of dried Lipton cream of chicken soup
about 3/4 cup milk
For topping:
3/4 cup shredded Cheddar cheese
1 cup biscuit baking mix
1/4 cup milk
1 1/2 teaspoon dried Italian seasoning
2 eggs
PREPARATION:
Heat oven to 375°.
Combine the frozen peas and carrots, chicken, ham steak, can of soup, and cream of chicken soup envelope in a sauce pan. Fill empty soup can up about 3/4 with milk and add to mixture on stove until mixture is creamy and not too thick. Add a little more milk as needed for desired consistency. Bring mixture to a boil, stirring well, then turn down to low and keep warm while making topping.
In a bowl, combine the grated cheese, baking mix, milk, herbs, and eggs.
Add the warm chicken mixture into an ungreased 2-quart baking dish. Spread biscuit mixture evenly over the top with a spatula.
Bake in 375° oven for about 35 minutes, until crust is browned and filling is bubbly. Remove from oven and let stand for 5 minutes.
Saturday, November 11, 2006
Baked Ziti with Turkey Sausage
Makes 8 servings
POINTS value per serving: 6
Ingredients
* 3/4 pound mild turkey sausage, casings removed
* 1 medium onion, chopped
* 1 medium green bell pepper, cored, seeded and chopped
* One 28-oz can diced tomatoes
* One 10-oz package frozen peas, thawed
* 2 Tbsp tomato paste
* 1 tsp dried oregano
* 1 tsp dried basil
* 1/2 tsp dried thyme
* 1/2 tsp fennel seeds
* 1/2 tsp freshly ground black pepper
* 12 oz dried whole wheat ziti, cooked according to the package's instructions and drained
* 6 oz fat-free Mozzarella cheese, grated
1. Position the rack in the center of the oven and preheat the oven to 350°F.
2. Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3. Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4. Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5. Stir in the pasta and half the grated cheese. Spread evenly into a 9 x 13-inch baking pan. Top evenly with the remaining cheese.
6. Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before serving.
POINTS value per serving: 6
Ingredients
* 3/4 pound mild turkey sausage, casings removed
* 1 medium onion, chopped
* 1 medium green bell pepper, cored, seeded and chopped
* One 28-oz can diced tomatoes
* One 10-oz package frozen peas, thawed
* 2 Tbsp tomato paste
* 1 tsp dried oregano
* 1 tsp dried basil
* 1/2 tsp dried thyme
* 1/2 tsp fennel seeds
* 1/2 tsp freshly ground black pepper
* 12 oz dried whole wheat ziti, cooked according to the package's instructions and drained
* 6 oz fat-free Mozzarella cheese, grated
1. Position the rack in the center of the oven and preheat the oven to 350°F.
2. Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3. Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4. Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5. Stir in the pasta and half the grated cheese. Spread evenly into a 9 x 13-inch baking pan. Top evenly with the remaining cheese.
6. Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before serving.
Friday, October 21, 2005
Poppyseed Chicken Casserole
Sarah's request!
This simple dish is great for potluck dinners and budgets (but not for waistlines).
4 boneless chicken breasts, fully cooked and cubed (about 2 pounds)
2 cans low-fat cream of chicken and/or mushroom soup
8 oz sour cream
1/2 stick butter, melted
1 sleeve of Ritz crackers, crushed
1 1/2 tbs. poppy seeds
chopped parsley (optional)
Preheat oven to 350.
Combine soups and sour cream, toss with cubed, cooked chicken. Place mixture in a 9 x 13 baking dish. Combine melted butter, crushed crackers, and poppy seeds and pour evenly over top of chicken. Bake for 30 to 40 minutes. If desired, garnish with chopped parsley before serving.
This simple dish is great for potluck dinners and budgets (but not for waistlines).
4 boneless chicken breasts, fully cooked and cubed (about 2 pounds)
2 cans low-fat cream of chicken and/or mushroom soup
8 oz sour cream
1/2 stick butter, melted
1 sleeve of Ritz crackers, crushed
1 1/2 tbs. poppy seeds
chopped parsley (optional)
Preheat oven to 350.
Combine soups and sour cream, toss with cubed, cooked chicken. Place mixture in a 9 x 13 baking dish. Combine melted butter, crushed crackers, and poppy seeds and pour evenly over top of chicken. Bake for 30 to 40 minutes. If desired, garnish with chopped parsley before serving.
Sunday, October 16, 2005
Ricotta Chicken Stuffed Shells
This is a favorite weekend casserole adapted this from a Weight Watchers recipe. Make this when you have a little more time (about 30 minutes prep, 30 minutes to bake). To get the most from this recipe, select quality cheeses.
[Serves 6. One serving = 3-4 shells, 9 WW points.]
6 oz. uncooked jumbo pasta shells (about 21).
2 cups tomato pasta sauce
2 med. egg whites, slightly beaten
1 3/4 cup (15 oz.) part skim ricotta cheese
6 oz. (or 1 breast) cooked, skinless chicken breast, diced
1 cup chopped, frozen spinach, thawed and drained of excess water
1 tablespoon garlic powder, or to taste
1 tablespoon Italian seasoning, or to taste
2 cups or so part-skim mozarella cheese, shredded
1/3 cup or so grated Parmesean cheese
1. Preheat oven to 350 degrees.
2. Cook shells in boiling water acc. to package directions (about 9-10 minutes). Do not overcook. Drain, immediately rinse in cold water, set aside.
3. Meanwhile, coat a 9 x 13 pan w/ cooking spray. Spread about 3/4 cup sauce evenly over bottom of pan, set aside.
4. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder, and seasoning. Stir in 1/4 cup each of mozarella cheese and Parmesean cheese.
5. To assemble, spoon cheese mixture into shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake 30 minutes.
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