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Flex Recipes- Chicken
Bruschetta Chicken Bake
Total Time: 40 minPrep Time: 10 min
Makes: 6 servings
Points:5 (checked on Recipe Builder)
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 min. or until chicken is cooked through
Crockpot Salsa Chicken
4 (4 oz. Each) Boneless Skinless Chicken Breasts1/2 of a (1.5 oz.) Packet Taco Seasoning Mix
1 Cup Salsa (Mild, Medium, or Hot)
1 Tbsp. Cornstarch
1/4 Cup Fat Free Sour Cream
1/2 can black beans, drained and rinsed
Spray crockpot with non-stick butter flavored spray. Place chicken into crockpot. Sprinkle taco seasoning on top of chicken. Pour salsa over seasoned chicken. Cook on low for 6-8 hours. 15 minutes before serving, take chicken out of crockpot. Mix cornstarch with a little juice from crockpot. Pour mixture back into the crockpot and stir. Add sour cream and stir until smooth. Place chicken back into the crockpot and heat until everything is hot again. The sauce from this is also very tasty on baked potatoes.
Serves: 4
WWP = 4pts
Stove Top One Dish Chicken Bake
Prep Time: 10 min Total Time: 45 min Serves: 4
1 pkg. (6 oz.) STOVE TOP Stuffing Mix (I use the SF Sourdough flavor)
1-1/2 cups hot water
4 boneless skinless chicken breast halves (about 1-1/4 lb)
1 can (10-3/4 oz.) 98%FF condensed cream of mushroom soup
1/3 cup Sour Cream or 1% milk.
Mix contents of stuffing packet and water in large bowl. Let stand 5 minutes. Place chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream or milk; pour over chicken. Top with stuffing. Bake at 375°F for 35 minutes or until chicken is cooked through.
WW Points = 8 per serving
Chicken Spagetti
Cheezy Chicken Spaghetti Bake Recipe 6-8 servings
4 boneless skinless chicken breasts
salt and pepper
1 (12 ounce) package spaghetti
1 onion, chopped
1 green bell pepper, chopped
3 tablespoons butter or margarine
2 cans cream of chicken soup
1 jar sliced mushrooms
8 ounces shredded Velveeta cheese (reserve 1 oz)
8 ounces shredded sharp cheddar cheese (reserve 1 oz)
Saute veggies (I added fresh mushrooms, soy beans and red onion). Boil water for noodles.
Put sauted veggies in a bowl.
Cook/season chicken.
Cook noodles.
Add veggies, soup, noodles and all the cheese minus 1oz of each and stir til creamy.
Pour into a casserole dish and top with reserved cheeses.
Bake at 350 degrees for 20 minutes or until cheese is melted and heated throughout.
Chicken Spagetti
Serves - 12 (1 cup each)
Points - 6
Ingredients:
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste
Directions:
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.
Cheesy Chicken Spaghetti
4 servings (1 cup)
7 pts (375 cal, 8g fat, 6g fiber)
6 oz. whole wheat spaghetti or fettuccine
1 can (9oz) 99% FF canned chicken breast
1 can (14.5 oz) diced tomatoes w/green chilis, drained
1/2 cup onion, chopped
1/2 cup green pepper, chopped
4 oz Light Velveeta, cubed
1 can FF cream of chicken soup
Salt & Pepper to taste
Preheat oven to 350. Break strands of spaghetti into 3 sections and cook according to package directions. Spray med. pot with Pam. Cook onion & green pepper over med. heat until tender. Add drained tomatoes, soup, cheese, chicken, salt & pepper. Cook until cheese is melted. Stir in cooked spaghetti and mix well. Spray an 8x8 baking dish with Pam. Pour mixture into dish and bake 30 min.
WARNING: I found this recipe to be very spicy. I love spicy so I was happy. But you can use Mild Rotel if you like it milder.
Quick Chicken Spaghetti
3 c cooked spaghetti (6 oz dry)
1 can Rotel or Italian tomatoes
4 oz Velveeta 2%, chunked
1 can 98% fat free cream of chicken soup
¼ c each green peppers and onions, chopped (I use mushrooms instead of peppers)
Salt and pepper to taste
½ tsp garlic powder (I use a clove or two of minced garlic)
1 (12.5 oz) can fat free chicken breast
Place cooked spaghetti in a large casserole dish sprayed with cooking spray. Cook remaining ingredients in a saucepan over low heat until cheese melts, stirring frequently to prevent sticking. Mix in with spaghetti in the casserole dish. Cover and bake at 350º for 20 – 30 minutes.
Makes 6 1 to 1 ½ c servings
4.5 pts with regular spaghetti, 4 pts with whole wheat.
Easy Chicken Pot Pie
From: www.halfmysize.comServes - 4
Pts - 5
Ingredients:
7.5 oz. can Pillsbury buttermilk refrigerated biscuits
12 1/2 oz. can cooked chicken breast, drained
10 3/4 oz. can 98% fat free cream of chicken soup
8 1/2 oz. can of peas and carrots, drained
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/8 tsp. salt
Directions:
Preheat oven to 350 degrees.
In a medium bowl, combine chicken, soup, peas and carrots, parsley, black pepper and salt. Mix well to combine.
Spray an 8" x 8" baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Slightly flatten biscuits between your palms. Top chicken mixture evenly with biscuits.
Bake for 25 minutes or until biscuits are golden brown. Serve immediately.
Nutrition Information:
268 cal., 2.7 g. fat, 2.5 g. fiber
Southern-Style Oven-Fried Chicken
Was POINTS® Value: 11
Now POINTS® Value: 4
Servings: 4
Ingredients
• 1/3 cup all-purpose flour
• 1/4 tsp table salt
• 1/8 tsp cayenne pepper
• 3 oz buttermilk
• 1/2 cup cornflake crumbs
• 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
Instructions
• Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
• Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
• Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
• Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.
Chef Tips
• We updated the Southern-Style Oven Fried Chicken by:
o Switching to "oven frying" rather than "deep-fat frying."
o Using skinless, boneless chicken breasts instead of dark meat with the skin.
o Dipping the chicken in naturally low-fat buttermilk instead of eggs to help the coating stick.
Cashew Chicken
Now POINTS® Value: 8Servings: 4
This Chinese restaurant staple gets a lot of its sky-high fat content from oil. We lightened it significantly but kept all of its flavor and crunch.
Ingredients
* 2 tsp peanut oil
* 2 medium garlic clove(s), minced
* 1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
* 1/2 tsp table salt
* 1/4 tsp black pepper
* 1 1/2 cup fat-free, reduced-sodium chicken broth, divided
* 2 Tbsp low-sodium soy sauce
* 2 medium stalk celery, chopped
* 8 oz canned bamboo shoots, drained
* 8 oz canned water chestnuts, sliced, drained
* 1 1/2 Tbsp cornstarch
* 2 cup cooked white rice, kept hot
* 1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)
Instructions
* Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
* Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
* Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
* To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving
Chicken Enchilada Lasagna
main meals
POINTS® Value: 5
Servings: 4
Ingredients
10 oz Old El Paso Mild Enchilada Sauce
10 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
3/4 cup Kraft 2% Milk Natural cheese Finely Shredded Sharp Cheddar Cheese
1/4 cup onion(s)
9 small corn tortilla(s)
2 oz chopped green chilies
2 small chicken breasts (3 oz each)
Instructions
Preheat oven to 350 degrees
Combine enchilada sauce and chicken soup in a saucepan, heat over medium heat until bubbly around the edge, stirring frequently.
Dip 6 tortillas into the sauce and layer in a 9x9 baking dish
Add layers of 1/3 chicken, sheese, garlic powder, pepper, onions and green chiles.
Repeat layers 2 times
Spoon remaining sauce over the top
Bake for 30 mins
Let stand 5-10 mins
Chicken Tater Tot Casserole
Chicken Tater Tot Casserole12 oz. Ore-Ida Tater Tots
2 c. BSCB, cooked & cubed
1 can ff cream of chicken soup
1 can ff cream of celery soup
1/2 c. skim milk
1-1/2 c. RF shredded cheddar cheese
Preheat oven to 425. Layer tater tots and chicken. Mix soups with milk. Pour over chicken and tater tots. Sprinkle cheese on top. Bake 20-30 minutes or until cheese is melted and casserole is bubbly.
12 servings--4 pts.
8 servings--6 pts.
CREAMY ITALIAN CHICKEN
3 chicken breast halves
1 envelope Good Seasons Italian dressing mix
1/4 c. water
1 can fat free cream of chicken soup
8 oz. block light cream cheese
4 oz. can sliced mushrooms, drained
Place chicken breasts in a Pam sprayed crock pot. Mix Italian dressing mix with water and pour over chicken. Cook on low for 3 hours. Mix together cream of chicken soup, cream cheese; stir in mushrooms. Pour over chicken and cook an additional hour on low. Serve with spaghetti. Serves 6 add additional points for pasta used.
King Ranch Chicken Casserole
From: Halfmysize.com
Serves - 6
Points - 4
1 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
salt and pepper to taste
Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt and pepper to taste.
Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded cheese over soup mixture. Repeat layers ending with cheese. Cover with foil.
Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes before serving.
Cheesy Chicken Macaroni & Cheese Casserole
From: Halfmysize.com
Serves - 4
Points - 6
1 cup dry whole-wheat elbow macaroni
3/4 cup fat-free skim milk
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
12 oz cooked boneless, skinless chicken breast, cubed
4 oz canned mushrooms
1 cup Kraft 2% Finely Shredded Mild Cheddar Cheese
Preheat oven to 350 degrees.
Cook macaroni according to package directions; drain.
In a bowl, stir milk into soup. Add chicken, half of the cheese, mushrooms and cooked macaroni; mix well.
Turn mixture into a 2 qt. casserole that has been sprayed with non-stick cooking spray. Bake, covered, for 50 minutes. Uncover and stir. Top with the remaining cheese; bake about 5 minutes longer or until cheese melts.
Foil Pack Taco Chicken Dinner
Servings | 4
Ingredients
1 pound chicken breast, uncooked, boneless, skinless
4 tsp Taco Bell Home Originals Taco Seasoning Mix
2 cup potato(es)
1 cup Land O Lakes Reduced fat Mexican blend shredded cheese
1/2 cup Taco Bell Home Originals Thick 'N Chunky Salsa, Mild
1/4 cup Breakstone's Reduced Fat Sour Cream
Instructions
PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes (thinly sliced) on center of each of 4 large sheets of aluminum foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 25 min. or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 min. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.
Crockpot Chicken and Dumplings
Serving Size : 8
4 points per serving
1 pound Boneless skinless chicken breasts -- cubed
21 1/2 ounces 98% fat free Cream of Chicken Soup
1/4 cup Onion-- finely diced
2 1/2 cups Water
7 1/2 ounces Pillsbury Buttermilk Biscuits
1 Chicken Bouillon Cube
1 pound red potatoes
1/2 pound carrots
Combine all ingredients, except biscuits, in crockpot. Cover; cook on
low for 5 to 6 hours. 30 minutes before serving, tear each biscuit into 4 pieces.
Add to crock pot mixture; stir gently. Turn
crockpot setting to High. Cook for an additional 30 minutes or until
biscuits are fluffed up and cooked through to the center.
Per Serving (excluding unknown items): 204 Calories; 2g Fat (10.4% calories from fat); 17g Protein; 28g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 496mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat.
CHEESY CHICKEN CASSAROLE
8 servings
4 pts per serving
Ingredients
1 lbs chicken
1 can fat free chicken broth
8ozs Velveeta cheese 2% milk
1/3 cup parmesan chese
1 can of cream of mushroom
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tsp olive oil
10oz bag of pasta of your choice (I use wheat spiral
Tony Chachere seasoning
Cook pasta in a large pot with salt. While cooking, chop the bell pepper and onion and dice the chicken up. Well I use bagged frozen diced onion and bellpepper but fresh is better. I cooked a whole chicken and deboned him. You can probably use any chicken. In a large stock or saucepan, about 4 quarts, cook the pepper and onion and chicken in the 1tsp of oil until done. Then add the seasoning, soup, and chicken broth, and soup. Cook until cheese is smooth and melted. Drain pasta. Combine the pasta and sauce together and let cook about 10-20 minutes. Add salt if needed. You may also bake this for 20 minutes or until bubbly at 350 degrees.
Crockpot Chicken and Stuffing
6 whole boneless skinless chicken breasts1 box stove top stuffing mix
1 can 98% fat-free cream of mushroom soup -- or any cream soup
1/2 cup water or chicken bouillon
Spray a 3 1/2 quart crockpot with cooking spray. Add chicken breasts. Combine stuffing, soup, and liquid. Spread over chicken. Cook on low 6 - 8 hours.
Per Serving: 321 Calories; 6g Fat; 56g Protein; 7g Carbohydrate; 1g Dietary Fiber; 137mg
Cholesterol; 459mg Sodium.
Creamy Ranch Chicken and Potatoes
20 oz potatoes, peeled & cubed
¼ c. fat free sour cream
½ of 1 oz pkg dry Ranch Dressing mix
¼ c. finely chopped onion
1 lb boneless/skinless chicken breasts
salt & pepper to taste
1 (10oz) can 98% fat free cream of chicken soup
Spray 3 qt crockpot with cooking spray. Mix all ingredients together and place into crock pot. Cook on low for 6-8 hours and high for 4-6 hours.
Yield: 4 servings= 301 Calories; 5g Fat (14.1% calories from fat); 30g Protein; 34g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 869mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Other Carbohydrate