Low Fat Chicken Pasta Casserole Food

SKINNY CHICKEN PARMESAN PASTA BAKE

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
• Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
• Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.

SKINNY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a medium-sized casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Mix mayonnaise, garlic, onion, salt, and pepper together in a medium-sized bowl. Add 1 1/4 cup Parmesan cheese; mix well. Mix in cooked pasta and chicken, making sure everything is evenly coated.
• Transfer mixture to the prepared casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese and panko bread crumbs. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove from the oven, uncover, and replace in the oven. Bake until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let stand for 1 to 2 minutes before dishing out.

LOW FAT GARLIC CHICKEN PASTA

Steps:

• Cook pasta until done, drain, return to pan.
• Stir in spinach, tomatoes and 2t oil.
• Cover to keep warm.
• While pasta is cooking: in 12 inch saucepan, heat remaing 1t oil over med heat.
• Add onion, cook and stir 1 minute.
• Add chicken, and garlic.
• Cook and stir until chicken is done.
• Stir in chicken broth, salt, and pepper.
• cook 2 minutes.
• Remove from heat, stir in parsley and butter.
• Add chicken mixture to pasta mixture in saucepan,
• Toss to mix.

LOW FAT CHICKEN PASTA CASSEROLE

Steps:

• Combine the first 5 ingredients and put into a sprayed baking dish. Top with the remaining ingredients and bake at 350 degrees until hot; approximately 20-30 minute.

LOW-FAT CHICKEN DIVAN

Steps:

• Coat a 13-in. x 9-in. baking dish with nonstick spray. Arrange the broccoli in the dish; top with chicken. Combine the next six ingredients; pour over chicken. Sprinkle with cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes or until bubbly.

LOWER-CALORIE CREAMY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
• Mix cream of chicken soup, chicken, vegetables, yogurt, salt, and pepper until combined. Pour into the baking dish and top with Cheddar cheese. Sprinkle crushed crackers over cheese and spritz with avocado oil.
• Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

LOW-FAT VEGETABLE AND PASTA CASSEROLE

Steps:

• Cook pasta 6 minutes in boiling water.
• Add the broccoli through bell pepper to the pasta and simmer 6-8 minutes more until pasta is al dente; drain.
• Make white sauce: sauté the onions and garlic in butter 1-2 minutes in a saucepan over medium-high heat; stir in flour and milk and cook, stirring, about 5 minutes until mixture coats the back of a spoon; remove from heat.
• Setting aside 2 Tbs parmesan cheese, stir the rest of cheese and the pepper into the white sauce.
• Combine the pasta and vegetables, white sauce and 4 Tbs of the basil; place in 13 X 9-inch baking pan or 3-1/2 quart casserole.
• Mix the breadcrumbs with the remaining 2 Tbs parmesan & remaining 1 T basil; sprinkle over the casserole.
• Spray butter-flavored spray over top to coat.
• Bake at 350° approximately 30 minutes until golden brown.

LOW FAT CHICKEN FLORENTINE

Steps:

• place the chicken in the bottom of the crock pot.
• layer onions and salt & pepper on top.
• heat broth and pour over chicken.
• place spinach on top, sprinkling with nutmeg.
• cook on low for 5-6 hours.
• de-bone chicken and shred into large pieces and add back into pot.
• one hour before serving, add cream cheese, cheese and milk, mixed with corn starch.
• turn to high for 30-45 minutes to thicken.
• serve over whole grain pasta or brown rice.

LOW-FAT CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F.
• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently. Spoon chicken mixture into bowl; cover to keep warm.
• Add Neufchatel, flour and broth to same skillet; bring to boil, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
• Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well.
• Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

LOW FAT CHICKEN STUFFING CASSEROLE

Steps:

• Cook chicken in a skillet with broccoli.
• Prepare stovetop stuffing, without butter or margarine.
• Mix chicken, broccoli and cheese in a 2 quart casserole dish, cover with stuffing.
• Bake at 400 degrees for 20 minutes, covered.

LOWER-FAT CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a casserole dish with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Add chicken and cook until no longer pink in the center, about 10 minutes.
• Meanwhile, stir frozen broccoli, condensed soup, Cheddar cheese, and mayonnaise in a large bowl until well combined.
• Add cooked chicken to the broccoli mixture and stir until everything is evenly coated. Pour into the prepared casserole dish.
• Bake in the preheated oven for 20 to 25 minutes.