Swiss Chicken Casserole

Swiss Chicken Casserole
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1 pkg. Stove Top stuffing mix
4-6 boneless, skinless chicken breast
4 slices non fat Swiss cheese
1 can 98% fat free cream of mushroom soup
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Place Stovetop stuffing mix(dry ingredients) in a sprayed crockpot (with fat free PAM). Add chicken breast over stuffing mix. Add the 4 slices of non fat Swiss cheese over chicken pieces.
Spread cream of mushroom soup over the top of the chicken and cheese. Drizzle 1/2 cup warm water around the edges. Cook on LOW in crockpot for 6 hours. If you prefer you can cook in oven at 350 degrees for 1 hour.
Makes 6 servings (1 breast and 1/2 cup stuffing) at 6 points each.

Chicken Fingers with Honey Sauce

Chicken Fingers With Honey Sauce(From Better Homes and Gadens Big Book of Healthy Family Dinners)
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12 ounces skinless, boneless chicken breast halves
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 teaspoon pepper
1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder
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1. Rinse chicken, pat dry with paper towels. Cut into strips about 3 inches long and 3/4 inch wide.
2. In a small mixing bowl combine the egg whites and 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip the strips into the egg white mixture, then roll in the crumb mixture to coat.
3. Place in a single layer on an ungreased baking sheet. Bake chicken in a 450 degree oven for 11-13 minutes or until no longer pink.
4. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, the mustard, and garlic powder. Serve with chicken. Makes 4 servings.
230 Calories, 2 g fat, 1 g fiber; 5 WW points

Chicken Pie

Chicken Pie
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98% FF cream of chicken soup
Lg can of 98% FF chicken breast
1 package of frozen mixed veggies, cooked according to package directions
1/4 c. FF cheese (I like Cheddar)
9 in. pie crust
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Preheat oven according to instructions on pie crust package. Mix cream of chicken soup and chicken together; add veggies and mix. Pour into pie crust and sprinkle cheese on top. Bake according to pie crust instructions.
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8 servings/8 WW points per serving
6 servings/5 WW points per serving

Crockpot Chicken Santa Fe

Crockpot Chicken Santa Fe (from Stacey)
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This is a very easy and versatile crockpot recipe. It's not suitable for all day, but can easily be made after lunch, in time for supper.
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1 can black beans, rinsed and drained
1 can whole kernel corn, rinsed and drained (or can use frozen)
1 cup bottled salsa (thick and chunky works best)
4 boneless, skinless chicken breasts
1/2 8oz block cream cheese
1 cup shredded cheddar cheese
optional seasonings, see notes
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In a 3.5 or 4 quart crockpot, mix together the beans, corn and 1/2 cup of the salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on HI for 2 1/2 - 3 hours or until chicken is tender and white throughout. Do not overcook, or chicken will be tough. Remove chicken, and cut into bite-sized pieces. Add chicken back to slow cooker. Add cream cheese (cut into small cubes to melt faster), and turn cooker back to HI heat. Heat until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with shredded cheese, if desired.
Stacy's Notes - I've made this many times, with differing amounts of chicken, beans, corn and cream cheese, and it always comes out great! For the two of us, I usually use 1 can each of beans and corn, 2 frozen chicken breasts, and about 1/2 a brick of cream cheese. If serving more, I double all those ingredients. Also - I season my chicken breasts with several ingredients after placing them in the crockpot. I normally use garlic and onion powder, Tony's creole seasoning, and salt and pepper. We have eaten this over rice, but we prefer to eat it over fat-free tortilla chips. Also, I never remember to add the shredded cheese, and it's still really good. Enjoy!

Chicken Cordon Blue

Chicken Cordon Blue(From Menus for Moms)
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1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 1/2 cups cooked chicken, chopped
8 slices of deli ham
1 cup (4 oz package) Swiss cheese, grated
1 egg, beaten
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Heat oven to 350°F. Roll out puff pastry sheets and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.

Tangy Chicken Legs

Tangy Chicken Legs (from Fix it and Forget it 5 Ingredient Slow Cooker Favo
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8 chicken drumsticks
1/3 cup soy sauce
2/3 cup packed brown sugar
scant 1/8 tsp ground ginger
1/4 cup water
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Place chicken in slow cooker.
Combine remaining ingredients in a bowl and spoon over chicken.
Cover and cook on low for 4-5 hours until chicken is tender but not dry.

Honey Mustard Chicken

Honey Mustard Chicken(from Mrs. Pear)
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1/2 cup melted butter
1 cup honey
1/4 cup yellow mustard (kind you put on hot dogs)
1/4 cup Dijon mustard (can substitute yellow mustard, but is better if you don't!)
1 tsp - 2 tbsp curry powder depending on your tastes!
6-8 chicken breasts or equivalent chicken pieces
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Place chicken in slow cooker, mix all other ingredients together and pour over chicken. Cook on low for 4-6 hours. (If chicken is frozen cook for 6-7 hours, and if you use chicken with the bone in adjust accordingly!)Excellent served with rice and veggies or a salad.In hot weather, cool the chicken, dice it, and serve over a salad. Chicken is also wonderful in chicken salad or as sliced chicken for sandwiches and wraps.To Freeze Cook the chicken, cool, slice or chop, put quantities you want in a freezer bag, spoon some extra marinade over top, and then freeze using the Zip Top Bag Method!

Swiss Chicken Casserole

Swiss Chicken Casserole(from Kay)
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6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
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Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.

Chicken Hurry

Chicken Hurry (from Amy)
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1-2 lbs chicken pieces (I used around 1lb of tenders.)
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 envelope onion soup mix
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Place chicken pieces in a 9x13 casserole dish. Combine remaining ingredients and pour sauce over chicken. Cover tightly with foil and bake for one hour.

Ranch Chicken 'N' Rice

Ranch Chicken 'N' Rice(from Joanna)
4 cups uncooked instant rice
2 1/2 cups milk
2 cups water
2 envelopes of ranch salad dressing mix (My husband didn't taste enough ranch so I added another pack of ranch total of 3 and an extra couple of tablespoons of water - very tasty)
2-3 thawed chicken breast cut into chunks or strips
1/2 cup butter melted
Place rice in a greased 13x9x2 baking dish. In bowl, combine the milk, water and salad dressing mix; set aside 1/2 cup. Pour remaining mixture over rice. Top with chicken chunks. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees for 45-50 minutes or until rice is tender and chicken juices run clear.

Brown Sugar Chicken

Brown Sugar Chicken
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2 lbs boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
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Place chicken in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.
Makes 4 servings
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Made this and my family liked it.

Fettuccine Alfredo

Fettuccine Alfredo (from Amber)
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1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons
1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper
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Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Chicken Alfredo Pizza

Chicken Alfredo Pizza (from Amber)
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1 - pizza crust
Italian seasoning and garlic powder (to taste)
2 Tbs Parmesan cheese
3/4 cup Alfredo sauce
2 cloves garlic (pressed or minced)
1 boneless skinless chicken breast, cooked and shredded
1 cup mozzarella cheese
- Optional 1/4 cup broccoli pieces
- Optional 1/3 cup bacon, cooked and crumbled
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Preheat oven to 400 degrees.
Spread pizza crust out on pan to desired thickness. Sprinkle pizza crust with Italian seasoning (I used Penzey's "Pasta Sprinkle"), garlic powder and Parmesan cheese. Place pizza crust in preheated oven about 7 minutes or until crust is "set".
Remove pizza crust from oven. Mix together the Alfredo sauce and garlic and place on top of pre-baked crust. The place the cooked chicken evenly over sauce. Sprinkle with mozzarella cheese (and more Parmesan if desired) and bake until cheese has melted. Once cheese has melted turn on the broiler and broil 1-2 minutes until cheese is brown and bubbly.

MJ's Shrimp Fried Rice

MJ’s Shrimp Fried Rice (from Renee)
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Serves: 4 ( adjust as needed )
~1 1/2 cups white rice prepared as directed ( should be cool or cold )
2 cans salad shrimp ( 2 cups of chopped meat could be substituted )
chopped fresh veggies ( I used celery, carrots, portabella mushrooms, onion, broccoli and garlic)Sesame oil
Soy sauce
olive oil
~Saute the celery, carrots and onion in olive oil until tender , add broccoli cook until broccoli is tender, add mushrooms and garlic. When all veggies are cooked add in the rice. Season with soy sauce and sesame oil ( sesame oil is strong, go gentle ).
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Made this and it has become a family FAVORITE!

Italian Chicken Roll-ups

Italian Chicken Roll-ups (from Quick Cooking)
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8 boneless, skinless chicken breast
4 slices provolone cheese, halved
8 thin slices (4 ounces) deli ham
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
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Flatten chicken to 1/4 in thickness. Place a slice of cheese and ham on each piece of chicken. Roll up from short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. Wrap and freeze four chicken roll-ups for up to two months. Place the remaining roll-ups, side seams down, on a greased baking sheet. Spritz chicken with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25 minutes or until juices run clear. Remove toothpicks.
To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, at 425 degrees for 30 minutes or until juices run clear.
Yields 8 servings
Note: Can substitute meats and cheeses. Mozzarella cheese and pastrami are a good combination.

Vacation Spaghetti

Vacation Spaghetti
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From Recipe is from “In the Kitchen With Iee, Mama and Me” by Charlotte Ray.
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Makes 6 to 8 hearty servings.

1 large onion, chopped
1 large bell pepper, chopped
1 stick or equivalent of margarine
1 lb. Velveeta cheese
1 (10 1/2-oz.) can Ro-tel tomatoes
1 (7-oz.) can mushrooms, pieces and stems
1 roasted chicken (SAM’s Club chicken is the best), deboned, OR 5 to 6 boneless chicken breasts, boiled 20 minutes and torn into pieces
1 (16-oz.) pkg. angel hair pasta (capellini)
Grated Cheddar cheese (about 1 cup)
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1. Sauté onion and bell pepper in margarine. Add Velveeta and melt — slowly so it will not scorch and stick. Add Ro-tel, mushrooms and chicken. Mix well.2. Boil pasta in salted water with a tablespoon of oil about 6 to 7 minutes. Drain; add to chicken mixture and mix well.3. Pour into a 9x13-inch casserole dish. Bake at 350 degrees until bubbly. Sprinkle with grated cheese and leave in oven until melted.
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Note: This recipe freezes and travels well — hence its name. Pour mixture into disposable aluminum pan and cover with foil. Place pan in extra-large self-sealing freezer bag and freeze. DO NOT add grated cheese. Package it separately for the road. On arrival, place in refrigerator rather than freezer so it will thaw before baking.

Chicken Broccoli Spaghetti

Chicken Broccoli Spaghetti (from Quick Cooking)
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1 1/2 pounds boneless, skinless chicken breast
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/4 cup water
1 pound process cheese (Velveeta), cubed
1/4 teaspoon pepper
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Place chicken in a large skillet and cover with water, bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear.Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan, cook broccoli in a small amount of water for 5-8 minutes or until crisp tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.
Transfer to two greased 8 inch square baking dishes. Cove and freeze for up to 3 months. Or bake, uncovered at 350 degrees for 30-40 minutes or until heated through.

Corn Bread Chicken Bake

Corn Bread Chicken Bake (from Quick Cooking)
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1 1/4 pounds boneless, skinless chicken breast
6 cups cubed corn bread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter or margarine, melted
1 1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper
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Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Drain and cut into cubes. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13in by 9 in x 2 in baking dish. Bake, uncovered at 350 degrees for 45 minutes or until heated through.

Saucy Apricot Chicken

Saucy Apricot Chicken(From Quick Cooking)
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6 boneless skinless chicken breat halves (about 1 1/2 pounds)
2 jars (12 ounces each) apricot preserves
1 envelope onion soup mix
Hot Cooked Rice
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Place chicken in a slow cooker. combine the preservatives and onion soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until tender. Serve over rice.

Chicken Catalina

Chicken Catalina
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1 whole chicken or its equivalent
1 jar of apricot preserves
1 bottle of Catalina dressing
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Place chicken in bottom of crock pot. Mix preserves and dressing together and pour over chicken. Cook on high for 4-5 hours or low for 6-8 hours. Serve over rice.