Layered Mexican Chicken
Servings: 12; Points Per Serving: 6
1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot
1. Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
2. Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over 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 enough to handle, cut into 1-inch pieces.
3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
4. Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
5. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
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Mexican Chicken Casserole
Yield: 8 1-cup servings
1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
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Chicken 'n Cheese Casserole
Yield: 8 servings; 5 points per serving
2 cup cooked macaroni
2 cup stewed skinless chicken, chopped or diced
10 1/2 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup
2 cup fat-free skim milk
8 oz low-fat shredded cheddar cheese
Preheat oven to 350 (325 for glass dish) degrees. Cook, drain and measure macaroni. Cook, dice and measure chicken.
In large casserole, combine all ingredients, mixing well. Bake; covered 35-45 minutes. Remove cover, bake 10-15 minutes longer. Serve immediately.
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Bruschetta Chicken Bake
Yield: 6 servings; 6.5 points per serving
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
1-1/2 lb. boneless skinless chicken breasts, cut into pieces
1 tsp. dried basil leaves
1 cup KRAFT part-skim Shredded Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.
BAKE 30 minutes or until chicken is cooked through.
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Buffalo Chicken Casserole
Yield: 4 servings; 5 points per serving
4 oz light cream cheese
3 cup cooked light meat chicken, cubed, shredded, or sliced
3 Tbsp hot pepper sauce
1/4 cup celery (finely chopped)
1/2 cup Kraft 2% Finely Shredded Mild Cheddar Cheese
2 Tbsp onion(s)
Allow light cream cheese to soften to room temperature.
Mix together the light cream cheese and the hot sauce. Mix in the celery, onion and chicken until chicken is well coated with cream cheese mixture.
Pour mixture into a baking dish and top with cheddar cheese.
Bake at 375 for about 20 minutes - until cheese melts and it gets a little bubbly.
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Spinach Feta Chicken Rice Casserole
2 tsp EVOO
3/4 c onion
2 tsp flour
1 1/2 c FF milk
2 c cooked brown rice
3/4 c ff feta
1 egg beaten
2 egg whites
10 oz frozen, chopped spinach (thawed)
2 tbsp grated parmesan cheese
Salt & Pepper to taste
Melt oil in sauce pan, add onions and sauté. Add flour, salt and pepper, and whisk in milk. Simmer for 1 minute then remove from heat. Add remaining ingredients (except parmesan cheese), mix well and pour into a 9" casserole dish (spray with Pam first), sprinkle with parmesan cheese and bake at 400 for 30 minutes.
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Impossible Chicken and Broccoli Pie
1 pkg. frozen broccoli, thawed, drained
1-1/2 c. shredded Cheddar 2% cheese
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 c.)
1/2 c. Bisquick (or light)
1 cup milk (or skim, 1%)
1/2 tsp. salt
1/4 tsp. pepper
2 eggs (or sub)
Heat oven to 400 degrees. Grease pie plate, sprinkle broccoli, 1 c. cheese, chicken and onion in pie plate. Stir remaining ingredients and pour on top of other ingredients in pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprnkle with remaining 1/2 c. cheese and bake 1 or 2 minutes until cheese is melted. Let stand 5 minutes before serving.
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Chicken Noodle Casserole
Yield: 8 servings; 4 points per serving
4 cups egg noodles - cooked and drained
2 cans condensed reduced fat cream of mushroom soup - Healthy Choice
1/4 cup skim milk
6 ounces cooked chicken breast halves - chopped
1 can tomatoes with green chilies - (Rotel)
10 ounces frozen mixed vegetables
Preheat oven to 350° F. Combine all ingredients in a large bowl. Mix well. Places into a 9 x 12" baking dish. Bake for 30 minutes.
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Chicken Spaghetti Casserole
Yield: 6 servings; 10 points per serving
1 can Campbell’s 98% Fat-Free Cream Of Mushroom Soup
1 can Campbell’s 98% Fat-Free Cream Of Chicken Soup
2 Tbsp Herb Ox Instant Chicken Bouillon Powder
1 can Swanson Natural Goodness Chicken Broth
10 oz Perdue Short Cuts Roasted Chicken
16 oz Barilla Plus Spaghetti
8 oz Velveeta
Mix soups and chicken broth with bouillon over medium heat until bouillon dissolves. Add Velveeta and stir until melted. Add chicken. Cook and stir until heated through. Mix in cooked spaghetti. Pour into large casserole. Bake at 375* for 25-30 minutes or until golden brown.
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Chicken Enchilada Casserole
Yield: 8 servings; 6 points per serving
1 pound Tyson Boneless, Skinless Chicken Tenderloins
21 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
1 cup fat-free skim milk
10 1/2 oz Doritos Light Nacho Cheese Tortilla Chips
4 oz chopped green chilies
2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mild Cheddar Cheese
Cook and chop chicken tenderloins; drain canned chilies.
In a large mixing bowl, combine chicken, soup and milk together.
In a sprayed 13x9 baking dish, layer the tortilla chips, half of chicken mixture, green chilies and cheese. Repeat layers ending with the remaining cheese.
Bake, uncovered at 350 degrees for 25 minutes or until bubbly.
Reviews for Chicken Enchilada Casserole
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Chicken & Stuffing Supper
Yield: 6 servings; 5 points per serving
10 3/4 oz 98% Fat-Free Cream Of Mushroom Soup
1 3/4 cup water
6 oz. box sourdough stuffing mix
1 1/2 pound uncooked boneless, skinless chicken breast—six ¼ lb breasts
1 1/2 cups sliced fresh mushrooms
16 oz. frozen french cut green beans
Preheat oven to 375 degrees. Mix soup and 1/4 cup water; set aside. Combine stuffing mix and remaining 1 1/2 cups water; spoon evenly into sprayed 9x13" baking dish.
Place 6 chicken breasts on top of stuffing, cover evenly with sliced mushrooms and bag of thawed green beans. Pour soup over all and cover with foil.
Bake for 30 to 35 minutes or til chicken is cooked through.
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Cheesy Chicken & Rice Bake
Yield: 6 servings; 5 points per serving
1 can FF cream of chicken soup
1-1/3 c. water
¾ c. uncooked instant white rice
½ t. onion powder
¼ t. black pepper
4 BSCB
1 c. FF shredded cheddar cheese
Preheat oven to 375.
Mix soup, water, rice, onion powder, and pepper in a shallow 2-qt. baking dish. Top with chicken; sprinkle with additional pepper if desired.
Cover and bake 45 minutes or until chicken is no longer pink and rice is done. Top with cheese. Bake 5 minutes longer.
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