Some great ways to use leftover chicken.
Chicken Baseballs
Yield: 4 servings; 7 points per serving
3 oz. fat free cream cheese, softened
2 tsp light margarine, melted
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped onion
2 cups cubed, cooked chicken
1 8oz can reduced fat crescent rolls
2 Tbsp skim milk
In a blender combine cream cheese, butter, salt, pepper, milk, onion. Blend. Pour mixture over chicken and stir. Separate crescent roll dough into four rectangles and seal perforations. Spoon 1/2 cup mixture into center of each. Pull opposite corners of dough to center and seal. Place on un-greased cookie sheet and bake at 350 degrees for 20 minutes.
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Sour Cream Chicken Enchiladas
3 chicken breasts, cooked and shredded or diced
1 small onion, chopped
16 oz container fat free sour cream
2 cups shredded low-fat cheese, divided
1 can enchilada sauce
Taco seasoning
Tortillas (corn, flour or wheat)
Preheat oven to 350. Combine chicken, onion, sour cream, 1 cup of the cheese and taco seasoning to taste (I used about 1/2 package).
Place chicken mixture in tortillas and wrap the tortilla.
Spray glass baking dish with Pam. Spoon just enough enchilada sauce in the bottom of the pan to lightly cover. (If you don't do this, the tortillas tend to end up hard on the bottom.)
Place tortillas seam side down in dish. Pour enchilada sauce over all and top with remaining cheese.
Cover dish with foil and bake 25-30 minutes.
Reviews for Sour Cream Chicken Enchiladas
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Cheesy Chicken Cups
Yield: 10 servings; 2 points per serving
1 can buttermilk biscuits (10 biscuits)
1 cooked chicken breast cut into small pieces
1 can Healthy Request cream of chicken soup
2/3 C. fat free shredded cheddar cheese
1 t. dried parsley flakes
1/2 t. black pepper
Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper. Mix well. Spoon evenly into cups. Bake at 400 for 12-15 minutes.
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Chicken Pinwheels
Yield: 4 (3 slices) servings; 7 points per serving
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
1 cup thinly sliced onions, separated into rings
8 ounces skinless cooked chicken, shredded
1 cup chopped fresh basil leaves
1 cup chopped drained roasted red peppers
1 tablespoon grated Parmesan cheese
8 ounces thawed frozen bread dough
Preheat oven to 400. In medium nonstick skillet, melt margarine; add onions. Cook, stirring frequently, 2-3 minutes, until softened. Remove from heat; stir in chicken, basil, red peppers and cheese. Set aside.
Spray work surface with nonstick cooking spray; with rolling pin, roll bread dough on work surface into a 12 x 9" rectangle.
Spoon chicken mixture onto bread dough to within 1/2" of edges.
Starting at a long edge, roll dough jelly-roll fashion to enclose chicken mixture. Place roll seam-side down on nonstick baking sheet; bake 15-20 minutes, until golden brown. Let stand 10 minutes; cut into 12 equal pieces. Serve warm or refrigerate until chilled.
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Chicken Divan
Yield: 4 servings
2 packages frozen broccoli spears
6 boneless skinless chicken breast, cooked and cut into bite-sized pieces
1 cup plain nonfat yogurt
1 can cream of chicken soup
1/2 teaspoon curry powder
2 tablespoons grated Cheddar cheese
1/2 cup soft bread crumbs
Heat oven to 350° F. Steam broccoli until tender (about 2 minutes). Spray a 9- by 13-inch baking dish with nonstick spray. Drain broccoli and place in the bottom of the baking dish.
Add chicken to broccoli. Combine the yogurt with the soup and curry powder. Pour over the chicken and broccoli. Sprinkle the cheese on top. Top with the bread crumbs. Bake for 30 minutes.
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Chicken Tetrazzini
Yield: 6 servings
8 ounces cooked chicken, chopped
3 cups cooked spaghetti
3 ounces Mexican-flavor Velveeta, in small dice
10-ounce can fat-free cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped bell pepper
Preheat oven to 350 degrees. Spray 9-by-13-inch pan with cooking spray.
Combine all ingredients and pour into baking dish. Bake for 30 to 35 minutes or until bubbly.
Per serving: 244 calories, 6 grams fat, 27 grams carbohydrates, 18 grams protein, 47 mgs cholesterol, 557 mgs sodium
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Southern Style Chicken and Gravy
Yield: 6 servings; 3 points per serving
1 cup skim milk
1/4 cup cornstarch
1 tablespoon garlic salt
1 can (14.5 ounce) fat-free chicken broth
Dash of pepper
3 (8 ounce) cans no-salt-added mixed vegetables, drained
1-1/2 pounds skinless, boneless chicken (cooked and cut into bite sized pieces)
Put the milk, cornstarch, salt and chicken broth into Dutch oven. Mix well before turning on heat, dissolving cornstarch completely. Turn heat on medium.
Add drained mixed vegetables and cooked bite sized pieces of chicken. Stir occasionally and cook approximately 10 to 12 minutes or until mixture is creamy. Serve over two biscuits.
Add more points for the biscuits.
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Crusty Chicken Pot Pie
Yield: 6 servings; 4 points per serving
1 can (10 3/4 oz) reduced fat cream of celery soup, undiluted
1/2 cup skim milk
2 cups cooked diced chicken breast
1 pkg (10 oz) frozen mixed vegetables, thawed and drained.
1 tsp chicken granules
1 tsp Mrs. Dash spices
Crust:
3/4 cup unbleached flour
1/4 cup plus 2 T Oat Bran
1 1/2 tsp baking powder
2 T light margarine cut into pieces
1/3 cup nonfat buttermilk
Combine all of the filling ingredients and turn them into a 9x9 sprayed dish; set aside.
Combine the flour, oat bran, and baking powder, cut in the margarine until the mixture resembles a course meal. Then stir in the buttermilk and combine until the dough is stiff and pulls away from the bowl.
Turn out onto a lightly floured surface. Cut into thin strips and make a lattice pattern on top of the chicken mixture.
Bake at 375° F. for 25-30 minutes or until the filling is bubble and the crust is lightly browned. Remove the dish from the oven and let it rest 5 minutes before serving.
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Easy Chicken Pot Pie
Yield: 6 Servings; 5 points per serving
1 c Bisquick Reduced Fat Baking Mix
1 c skim milk
1 egg
16 oz Mixed Vegetables, Frozen-Thawed
8 oz Chicken Breast,Cooked Cubed
1 10 3/ cn 98% Fat Free Cream Of Chicken Soup
Preheat oven to 400 degrees.
In a 2 qt ungreased casserole dish, comebine chicken, 1/2 C milk, soup, and veggies. Stir. Microwave for 4 minutes and stir again.
In a small bowl combine Bisquick, ½ C milk, and egg and mix. Pour on top of chicken mixture.
Place in oven and bake about 30 min or until golden brown on top.
Per Serving: 280 Cal;19 g Protein; 5 g Tot Fat; 39 g Carb; 5 g Fiber
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Chicken Lover's Pizza Casserole
Yield: 4 servings; 5 points per serving
1-3/4 cups Hunts Family Favorite Soup & Stew Tomato Sauce
1 tsp Italian seasoning
1/4 cup (3/4 oz) grated Kraft fat free Parmesan cheese
1 cup (5 oz) diced cooked chicken breast
1/4 cup (1 oz) sliced ripe olives
2 cups hot cooked rice
1/3 cup (1-1/2 oz) shredded Kraft reduced fat Mozzarella cheese
Preheat oven to 375 degrees. Spray an 8x8 inch baking dish with olive oil flavored cooking spray.
In a large bowl, combine tomato sauce, Italian seasoning, and parmesan cheese. Add chicken, olives, and rice. Mix well to combine. Evenly spread mixture into prepared baking dish. Bake 20-25 minutes.
Evenly sprinkle mozzarella cheese over top. Continue baking 8-10 minutes or until mozzarella cheese is melted. Place baking dish on a wire rack. Let set 5 minutes.
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Chicken Burritos
Yield: 4 servings; 5 points per serving
1 medium green pepper -- chopped
1 medium zucchini -- chopped
6 ounces cooked skinless chicken breast -- cubed
1/2 cup fresh or frozen corn kernels -- thawed if frozen
1/2 small onion -- minced
1/4 cup plain fat-free yogurt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon table salt
8 ounces fat-free flour tortillas, abt 4 burrito-size tortillas
1 cup salsa
Preheat oven to 350 degrees.
In a nonstick pan, lightly sauté pepper and zucchini until slightly cooked, about 3 to 4 minutes.
Combine chicken, pepper, zucchini, corn and onion with yogurt, cumin, chili powder and salt.
Place 1/4 of mixture in center of each tortilla. Fold in sides of tortillas and then roll closed from bottom. Place each burrito, opening-side down, in a baking pan; cover burritos with salsa. Bake until tortillas begin to brown and filling warms through, about 15 to 20 minutes.
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Nacho Chicken Casserole
Yield: 5 servings; 6 points per serving
2 cups diced cooked chicken
1/2 cup uncooked instant rice
1 can (14.5oz) diced tomatoes, drained
1 can (10 3/4oz) reduced-fat cream of chicken soup
1 can (110z) whole-kernel corn w/green & red peppers, drained
1 tsp. taco seasoning mix
1 1/2 cups (6oz) shredded reduced-fat cheedar cheese
1 cup low-fat tortilla chips
Heat oven to 350 degrees. Spray 2 quart casserole dish with cooking spray. In casserole, stir in chicken, rice, tomatoes, soup, corn, taco seasoning mix & 1 cup of the cheese until well mixed.
Cover & bake about 1 hour or until rice is tender & mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake for another 10 minutes or until filling is bubbly & cheese is melted!
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Chicken Club Bake
Yield: 6 servings; 5 points per serving
1 1/2 cups cooked chicken -- cubed
1/2 cup fat free Mayo
2 T mustard
2 T minced onion
1 clove garlic -- minced
1 tsp celery seed
1/4 cup cubed 75% light Cabot Swiss Cheese
2 T pamesean cheese(save one for the top)
1 tube Pillsbury Crescent Rolls -- reduced fat
Mix everything but the rolls together. Set aside.
Take 6 Cescent Roll triangles and form them to the bottom and partly up the sides of the pie dish. Spoon the filling in. On a flat surface, work the remaining 6 triangles large enough to put on the top. This takes a little doing. Try to get the top and the botton to touch.
Bake at 350 for about 20 minutes, until the rolls are golden brown.
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Smothered Chicken with Pierogies
Yield: 4 servings; 7 points per serving
1 dozen frozen potato and cheddar cheese Pierogies
1 can (10 ¾oz) low fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken
Preheat oven to 350*. Spray a 2-quart casserole with nonstick coating. Thaw Pierogies in boiling water for 5 minutes, drain and place in the casserole dish.
In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over Pierogies. Bake 15 minutes.
Reviews for Smothered Chicken with Pierogies
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Speedy Chicken and Cheese Enchiladas
Yield: 4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)
Cooking spray
1 cup prechopped white onion
1 cup prechopped bell pepper
1 (10-ounce) can enchilada sauce (such as Old El Paso)
2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Combine chicken, 3/4 cup of cheese, and cumin, tossing well.
Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.
CALORIES 364; FAT 10.9g; PROTEIN 29.7g; CHOLESTEROL 70mg; CALCIUM 339mg; SODIUM 701mg; FIBER 4.1g; IRON 1.7mg; CARBOHYDRATE 37.2g
Source: Cooking Light, AUGUST 2005
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Chicken and Broccoli Pie
10 ounces broccoli florets
1 1/2 cups cheddar cheese, lowfat
1 cup cooked chicken
1/2 cup chopped onion
1/2 cup Bisquick® baking mix
1 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup egg beaters® 99% egg substitute
Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
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Chicken Noodle Casserole
Yield: 6 servings; 7 points per serving
1/2 pound egg noodles
3 tablespoons flour
1 cup chicken or vegetable broth
2 teaspoons canola oil
1 medium onion - finely chopped
2 cups skim milk
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon, chopped
1/2 teaspoons salt
1/4 teaspoon pepper
2 cups cooked chicken breast, chopped or shredded
3/4 cup reduced-fat cheddar cheese, shredded
Preheat oven to 350. Spray a 9x13 pan with cooking spray.
Cook the noodles according to package directions, omitting salt. Drain and set aside.
Meanwhile, whisk together flour and 1/2 cup of broth in a small bowl until the flour dissolves.
Heat the oil in a large saucepan over medium heat Add the onion and cook, stirring frequently, until softened - about 3 minutes.
Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer.
Whisk in the flour mixture and cook, stirring constantly, until the sauce bubbles - about 3 minutes. Stir in the mustard, tarragon, salt, and pepper.
Remove the pan from heat and stir in the noodles, chicken, and cheese.
Pour the mixture into a baking dish. Bake at 350 until bubbling and golden brown, about 40 minutes. Let stand 10 minutes before serving.
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Chicken & Dumplings
Yield: 6 servings; 5 points per serving
6 oz roasted chicken
1/2 cup carrot(s)
1/2 cup celery
2 tsp olive oil
4 cup fat-free chicken broth
1 cup fat-free evaporated milk
1/4 cup all-purpose flour
2 tsp poultry seasoning
3/4 tsp table salt
1/2 tsp black pepper
10 items Pillsbury Buttermilk Biscuit(s)
Saute sliced carrots and celery in olive oil, add chunked chicken, broth and milk. Dissolve flour in a bit of water and add to pan. Add seasonings to taste, more or less if needed.
When it comes to a rolling boil, quarter each biscuit and drop into hot mixture. Stir so biscuits don't stick together. It is done when biscuits are done.
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