Skinny Chicken Casserole Food
SKINNY CHICKEN CASSEROLE
This skinny chicken casserole uses whole wheat pasta and low-fat ingredients.
Provided by Danielle Virnelson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 20.2 g, Cholesterol 43.1 mg, Fat 7.8 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 3.1 g, Sodium 615.7 mg, Sugar 6.4 g
SKINNY MEXICAN CHICKEN CASSEROLE
A skinny Mexican chicken casserole dish that tastes great!
Provided by M. Jahn
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
- Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.
- Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.
- Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 22.4 g, Cholesterol 69.4 mg, Fat 6.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 2.7 g, Sodium 893.7 mg, Sugar 7.2 g
SKINNY CHICKEN TORTILLA CASSEROLE
For anyone looking for an easy, satisfying dinner that's low on ingredients and effort, this casserole, packed with Southwest flavor, fits the bill!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
- Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
SKINNY CHICKEN PARMESAN PASTA BAKE
Light on calories but heavy on flavor, this lightened-up, baked chicken and no-boil pasta casserole is so simple and so satisfying.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g
SHARON'S AMAZING CHICKEN CASSEROLE
This is my mother-in-law's recipe, and one of my husband's favorite meals! It is a warm and delicious comfort food casserole. Note: Using the blue package of Herb Seasoned Pepperidge Farm stuffing is a MUST! It sets up the whole flavor of the meal. If you are trying to clear out the cupboard or are unable to get the blue package, then you'll need to use two of the standard sized boxes (8 oz.) of stuffing, preferably herb seasoned.
Provided by Sophies Momma
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In large pot, melt butter over medium-high heat.
- Add dry stuffing, stir to coat evenly with butter.
- Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish.
- In large bowl, combine evaporated milk, cream soups, and onion.
- Gently fold in peas and chicken.
- Pour chicken/soup mixture over stuffing in baking dish.
- Top with remaining stuffing.
- Bake for 45 minutes, or until bubbling in the middle.
- Serve and enjoy!
Nutrition Facts : Calories 675.7, Fat 26.2, SaturatedFat 13.2, Cholesterol 118.3, Sodium 1298, Carbohydrate 71, Fiber 6.2, Sugar 10.6, Protein 37.4
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