Deep dish Chicken Pot Pie

Source: Kraft What's Cooking Magazine

1 lb. Boneless skinless chicken breasts, cut into 1 inch pieces
1/4 cup Zesty Italian Dressing
125 g (1/2 of package) of light brick cream cheese (cubed)
1/2 cup 25% less sodium chicken broth
3 cups frozen mixed vegetables, thawed, drained
1 frozen deep dish pie crust, thawed

Preheat Oven to 375. Cook chicken in dressing in large skillet on medium heat. Recipe says for 2 minutes but I always cook until no longer pink. Add cream cheese spread; cook and stir until melted. Add broth and vegetables; simmer 5 min.

Pour mixture into deep dish 8 or 8 inch pie plate. Invert pie crust over filling; crimp edges. Cut four slits in crust to allow steam to escape.

Bake 30 minutes or until crust is golden brown.

makes 6 servings

Calories, 320, Fat 15 g, chol 60 mg, sodium 550 mg, carb 25g, fibre 3g, sugars4g, protein 22g

Weight Watchers :::: 7 pts per serving

Manicotti

1 clove garlic, minced
1/2 cup finely chopped onions
3 boneless, skinless chicken breast halves, cut into small pieces
1 cup each grated carrots, grated zucchini, and finelly chopped mushrooms
3 tbsp minced fresh basil (or 1 1/2 tsp dried)
1 tbsp minced fresh oregano (or 1 tsp dried)
1/4 tsp pepper
4 oz light cream cheese, cut into cubes
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups tomato-based pasta sauce
1/2 cup shredded mozzarella cheese

• to make filling, spray a large, non-stick skillet with non-stick spray. Add garlic and onions. Cook and stir over medium heat until softened, about 2 minutes.
• add chicken, increase heat to medium-highand cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano and pepper. Cook for 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes.
• while filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well.
• using a teaspoon, stuff shells equally with filling. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella.
• cover with foil and bake at 350 for 40 minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley if desired.

Makes 6 servings.

One Dish Chicken and Stuffing Bake

4 cups herb stuffing
6 chicken breasts
paprika
1 can cream of mushroom soup
1/3 cup milk
1 tbsp. parsley

Mix stuffing, 1 cup boiling water and 1 tbsp. butter. Spoon stuffing across centre of 3 quart baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk, and parsley and pour over chicken. Bake covered at 400F for 15 min. Bake uncovered 15 minutes or until chiken is done.

Charlynn's Roast Chicken

Hi guys, sorry it's taken me so long to join in and post a recipe, but here it goes! I don't usually use recipes and measurements, so you'll have to be patient with me, and ask me if something doesn't make sense!

Charlynn's Roast Chicken

1 Small roasting chicken, or 4 chicken breasts, with bone and skin attached.

In a food processor, mix:
1/2 bunch of cilantro (about 1 cup)
2 cloves garlic
juice of one lime
1 tsp chilli powder
Salt and pepper
Process together, then add enough olive oil to make a paste.

Loosen skin from meat of chicken. Put paste under skin. Rub some more olive oil on the outside of the chicken, then sprinkle with salt and pepper.

Bake in a 400 degree oven for 15 min, then turn oven down to 350 degree for another half-hour, or until a meat thermometer reads 175 deg.

Or, you can also BBQ it if you have a double burner BBQ. Heat up the BBQ to medium heat, then turn off one of the burners. Place the chicken over the burner that has been turned off, then shut the lid and walk away for at least a half-hour! Opening the lid before then will allow all of the heat to escape. BBQ for about 45 minutes-I always check the internal temperature-sometimes it can take an hour.


This is really good with roasted veggies, and the leftover meat is yummy in salads or in sandwiches.

Foil-Pack Creamy Chicken & Mushroom Dinner

Source : Kraft Canada Magazine

Prep: 10 Min. / Total: 50 Min.

1 can condensed cream of mushroom soup
3/4 cup hot water, divided
1 pkg. Stove Top Stuffing Mix for Chicken
4 small boneless skinless chicken breasts (1/2 inch thick)
80 g thinly sliced smoked ham, chopped (optional)
1 1/2 cups sliced fresh mushrooms
1 1/2 cups frozen peas

Preheat oven to 400 degrees F. Mix soup and 2 tbsp of teh water: set aside. Combine stuffing mix and remaining water; spoon evenly onto centre of each of four large sheets of heavy-duty foil. Top each with one chicken breast. Cover evenly with ham, mushrooms, peas and soup mixture.


Bring up foil sides. Double-fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer on 15x10x1 inch baking pan.

Bake 30-35 min. or until chicken is cooked through. Remove packets from oven; let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Makes 4 servings, 1 packet each

** To prevent stuffing from sticking to foil, spray foil with cooking spray

Chicken in Mushroom Gravy

1 whole chicken breast (or 2 halves)
1/4 cup chicken broth
1 can cream of mushroom soup
1 can sliced mushrooms (drained)

Cook on high for 4 hours (do not open lid!)

Add cornstarch/water to thicken if necessary.

(I like to serve this over mashed potatoes)

Curry Chicken Penne

3-4 cups uncooked whole wheat Penne pasta
1 can pineapple tidbits
2 chicken breasts cooked, cubed
1 red pepper diced or thinly sliced
½ jar alfredo sauce
½ cup fat free miracle whip
½ cup fat free sour cream
1 tbsp brown sugar
2-4 Tbsp curry powder (depends how much you like curry)
Crushed garlic

1. Cook cubed chicken breasts in skillet or baked in the oven. OR grill the chicken breasts and then cube them.
2. Cook about 3 cups of Penne pasta according to package directions
3. Mix in large saucepan, alfredo sauce, sour cream, miracle whip, brown sugar and garlic. Heat until hot but do not boil
4. add pineapple, red pepper, and chicken
5. Stir in Pasta OR pour sauce over hot pasta and serve

Curried Chicken and Rice

This is a super fast recipe. :)

¾ lb chicken breast cubed
11/3 cups water
1 can stewed tomatoes
1/3 cup raisins
1 tbsp brown sugar
1 tbsp lemon juice
1 tsp chicken bouillon
1- 2tbsp curry powder
1 tsp ginger
1 cup Uncle Ben’s long grain rice

1. cook chicken in skillet until no longer pink
2. add ALL ingredients to a medium saucepan
3. simmer for about 2-5 minutes or until rice is done

Santa Fe Chicken

Ingredients:
Combine the following in your crock pot:
1 can black beans, drained
1 can corn
1/2 cup salsa


After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa

Cook on low for 3 hours. Then add, 1 block of cream cheese
Cook one more hour. Serve over rice with flour tortillas

Asian Chicken

Ingredients:
1 red pepper, cut into strips
1 green pepper, cut into stips
1 yellow pepper, cut into strips
1 onion, chopped
2 cloves garlic, minced
1 8-oz. can sliced water chestnuts, drained
1 4 1/2-oz. jar whole mushrooms, drained
1/2 tsp ground ginger
4-6 boneless chicken breasts
4 Tbs hoisin sauce
1 tsp cayenne pepper

Directions:
Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend. Place chicken breast on top of vegetables. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper. Cook on Low for 8 hours or High for 4 hours.

Chicken Cacciatore

Ingredients:
2 Tbs olive oil
3 lbs chicken breasts, boneless
Salt and pepper to taste
1/2 tsp black pepper
1 small onion, chopped
1 lb fresh mushrooms, thickly sliced
2 cloves garlic, minced
1/4 cup flour
1/2 dry white wine
1/2 cup chicken broth
2 Tbs tomato paste
1 14 1/2-oz can diced tomatoes, drained
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves

Directions:
Add onions to bottom of stoneware. Add chicken, and then top chicken with remaining ingredients. Cover cook on Low 7 to 9 hours or on High 4 to 5 hours.

Mediterranean Chicken

Source: Better Homes and Gardens

Makes 6 servings

Prep: 20 minutes Cook: Low 6 hours, High 3 hours


Ingredients
· Nonstick cooking spray
· 2-1/2 pounds chicken thighs and/or drumsticks, skinned
· 1 8- or 9-ounce package frozen artichoke hearts
· 3/4 cup pitted kalamata olives
· 1 28-ounce jar roasted garlic pasta sauce
· 1 cup crumbled feta cheese (4 ounces)

Directions
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Place chicken pieces in the prepared cooker. Top with artichoke hearts and olives. Pour pasta sauce over artichokes and olives.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. To serve, sprinkle each serving with feta cheese. Makes 6 servings.

Layered Chicken

5 chicken breasts(skinless, boneless)
1 cup sliced mushrooms
2 cups broccoli florets(can substitute with other fresh cut vegetables)
1 pkg. stove top stuffing
1 ½ cups milk
3 tbsp flour
1 cup shredded cheddar cheese
1 tsp olive oil
1 tsp oregano
1 tbsp greek spices
1 tsp crushed garlic (optional)

Prepare stove top as directed on package and set aside
Whisk milk and flour together in microwavable bowl. Microwave on high for 4 minutes, stir halfway through. (I do this stove top rather than in the microwave) Stir in one cup of cheddar, vegetables and seasoning.
Bake chicken OR brown it in a non stick frying pan.
In a casserole dish pour sauce over top of chicken and top with the prepared stuffing. Bake at 350 degrees F for 25- 30 minutes or until heated through.

Curry Broccoli Chicken casserole

2 cups cut fresh broccoli, steamed or boiled
3-4 medium sized chicken breasts, cooked and cubed
1 medium onion chopped
1 cup mushrooms sliced and sauted (optional)
4 cups cooked rice

Sauce:
½ cup milk
1 cup grated cheddar cheese
1 cup low fat miracle whip
1 1/2 cups fat free sour cream
3 tbsp brown sugar
2 tbsp curry powder
I add other spices too such a greek spices but you can add whatever you want


Spray bottom of casserole dish with non-stick spray. Layer in casserole dish: rice at the bottom, onions, mushrooms and broccoli in the middle and chicken on the top. Then pour sauce mixture over top. YOU CAN ALSO POUR SAUCE OVER EACH LAYER IN ORDER TO COVER THE CASSEROLE MORE EVENLY. Sprinkle with a bit of cheddar too if you want. Bake at 350 for about 30 minutes or until sauce begins to bubble and cheese melts.

Coconut Chicken Fingers

½ cup shredded, sweetened coconut
2 tbsp sesame seeds
½ cup unseasoned, dry bread crumbs
2 egg whites
1 ½ lbs turkey or chicken breast cut in ½ strips
Non-stick cooking spray

Place coconut and sesame seeds in a dry skillet over medium heat. Cook until medium

brown. Transfer to pie plate, add bread crumbs and mix well.

Place poultry strips in a large bowl. In a small bowl, lightly beat egg whites and sesame oil. Pour over turkey and mix until all pieces are coated. Working one at a time, roll turkey strips in coconut mixture. Spray tops of strips with a light coating of non-stick spray. Bake at 425 for 10 minutes. Return from oven and bake for 5 minutes.

Serve with plum sauce or favorite dip.

Makes 6 servings
6 WW points per serving

Maple Baked Chicken Breast

2 tbsp all purpose flour
1/8 tsp table salt
1/8 tsp black pepper
1 pound uncooked chicken breast
1/4 c. maple syrup
1/2 tsp thyme
1/2 tsp sage (ground)
1 medium onion (thinly slices
3/4 cup fat free chicken broth
** Note : Red Peppers are good with this dish too

- Preheat oven to 350 degrees
- Stir together flour, salt, and pepper. Dust chicken with flour mixture patting off excess
- Coat a large non stick, ovenproof frying pan with cooking spray. Add chicken and brown on both sides (3 minutes per side)
- Stir together maple syrup, thyme and sage and pour over chicken. Lay onions and optional red peppers over chicken and then pour chicken broth over all
- Cover and Bake 1 hour basting occasionally with pan sauce

Makes 4 servings
4 WW points per serving

Spicy Barbecued Chicken

4 chicken Breast halves (about 2 lbs), skinned
1 Can (10 3/4 oz) Campbell's Healthy request condensed Tomato Soup
2 tbsp packed brown sugar
3 tbsp vinegar
1 tbsp worcestershire sauce
1/4 tsp garlic powder
2 tsp louisiana-style hot sauce (optional)
4 cups hot cooked rice, cooked without salt

* place chicken in 2-quart shallow baking dish and bake at 375 degrees for 30 minutes
* mix soup, sugar, vinegar, worcestershire sauce, garlic powder and hot sauce. Spoon over chicken and bake 30 minutes more or until chicken is no longer pink. Remove Chicken, Stir sauce.
* Serve with Rice

Makes 4 servings, prep time 10 minutes, cook time: 1 hour

Nutrition values per serving:
Calories 469, Total fat: 5 g, saturated fat: 1 g, Cholesterol: 73mg, Sodium: 426 mg, Total Carbs: 71 g, Protein: 33 g

Balsamic Mushroom Chicken

1 can sliced mushrooms (or 2 cups of satayed sliced fresh mushrooms)
1 sliced red onion(other can be substituted)
½ cup balsamic vinegar
1/3 cup fat free chicken broth
1 tbsp oregano
1 tbsp greek seasoning (or other spices)
2 tbsp Dijon mustard
4 chicken breasts

Bake chicken breasts at 350 degrees. Mix all other ingredients in a bowl and set aside to marinate until 15 minutes before chicken is cooked…then pour mushroom and sauce over top of the chicken and bake until the chicken is brown and no longer pink in the middle. Serve over rice.

3 WW points per breast