Chicken Casserole Weight Watchers Freestyle Food

MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook spaghetti according to the directions on the package, then drain.
• In a large mixing bowl add the sour cream, egg, garlic and onion powder. Whisk together.
• Add the spaghetti, chicken, cheese and spinach and stir together.
• Spray a casserole dish with non-stick cooking spray and add the ingredients to it. Sprinkle with the onions and cover tightly with foil.
• Bake for 20 minutes, then remove the foil and cook an additional 5 minutes.

CHICKEN CASSEROLE - WEIGHT WATCHERS FREESTYLE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a medium pot. Add onions, celery and carrots. Saute until tender, about 5 minutes.
• Add 2 tablespoons flour and stir well. Slowly add in the chicken broth, stirring as you add it. Then add in the milk. Add in the garlic powder and let mixture simmer for about 5 minutes.
• Turn heat off and stir in the chicken and stuffing. Pour mixture into a 1.75 quart casserole dish.
• Bake for 23 minutes then add cheddar cheese. Return to the oven for 7 minutes.
• Let casserole cool for 5 minutes before serving.

CREAMY CHICKEN CASSEROLE | WEIGHT WATCHERS

Steps:

• Preheat the oven to 180oC / 350oF /170oC Fan
• Place the flour, salt and pepper in a bag or tub and add the chicken strips. Toss until they are fully coated with the seasoned flour.
• Heat a quarter of the olive oil in a good non stick pan and add a third of the chicken. Turn a few times until the chicken is sealed on all sides and parts of it have turned a light golden brown. Remove from the pan and place in a large casserole dish.
• Cook the rest of the chicken this way - in two more batches, adding 1/4 tbsp of oil to the pan before adding the chicken. The chicken does not have to be cooked through, it just needs to be sealed to prevent it from becoming dry and tough when baked later.
• Add the last 1/4 tbsp of oil to the pan and scrape up any bits of flour that have stuck to the bottom of the pan. Add the chopped onion and fry for a few minutes until they have started to soften.
• Add the mushroom and saute for a few more minutes. Add a couple of tablespoons of water and cook until the mushrooms have softened and all the water has cooked off.
• Add the minced garlic and saute for a further 1 - 2 minutes.
• Remove from the heat and spoon over the chicken strips.

WEIGHT WATCHERS CHICKEN AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large casserole, combine all ingredients, mixing well.
• Bake,covered, 35-45 minutes.
• Remove cover; bake 10-15 minutes longer.
• Serve immediately.

WEIGHT WATCHERS CASHEW CHICKEN

Steps:

• 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 cornstarch mixture 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.
• For a flavor boost, add 2 cups of chopped fresh baby bok choy in place of the bamboo shoots and water chestnuts. The tender greens will cook with the chicken in 5 minutes.

WEIGHT WATCHERS CHICKEN AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large casserole dish, combine macaroni, chicken breast, cream of mushroom soup, skim milk, and cheddar cheese, mixing well.
• Cover and bake for 35-45 minutes.
• Remove cover and bake for 10-15 minutes longer.