Weight Watchers Chicken And Cheese Casserole Food

WEIGHT WATCHERS CHICKEN AND CHEESE CASSEROLE

Weight Watchers Chicken and Cheese Casserole image

This recipe came from a card that was handed out with my weekly Weight Watchers materials. It's comfort food for 6 points per serving. Note: substitute turkey for chicken if desired.

Provided by Budgiegirl

Categories One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups cooked macaroni
2 cups chicken breasts, chopped
2 cups cream of mushroom soup, undiluted
2 cups skim milk
8 ounces low-fat cheddar cheese

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 CHICKEN AND CHEESE CASSEROLE

Weight Watchers Chicken and Cheese Casserole image

Make and share this Weight Watchers Chicken and Cheese Casserole recipe from Food.com.

Provided by Jena4426

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups macaroni, cooked
2 cups chopped boneless chicken breasts
2 cups cream of mushroom soup, undiluted
2 cups skim milk
8 ounces low-fat cheddar cheese, shredded

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.

Nutrition Facts : Calories 197.4, Fat 4.3, SaturatedFat 1.8, Cholesterol 7.2, Sodium 424, Carbohydrate 25.6, Fiber 0.8, Sugar 1.3, Protein 13.3

ONE-SKILLET CHEESY CHICKEN AND BROCCOLI CASSEROLE

One-Skillet Cheesy Chicken and Broccoli Casserole image

This hearty, cheesy, whole-grain casserole is destined to become a family favourite. It combines tender chicken breasts with broccoli florets and brown rice, binding everything together with a creamy sauce. The cooking starts on the stovetop (and microwave), and a quick stint in the oven melts the cheese and slightly crisps the top. We call for cooked brown rice, which you can find either in the freezer section (thaw it first) or in shelf-stable pouches on the rice aisle.

Categories Dinner,Lunch

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

12 oz Uncooked broccoli florets
2 tsp(s) Canola oil
1 cup(s) Uncooked onion(s) chopped
1 pound(s) Uncooked boneless skinless chicken breast(s) cut into bite-sized pieces
1 tsp(s) Kosher salt divided
0.75 tsp(s) Black pepper divided
3.5 tbsp(s) All-purpose flour
1.5 cup(s) No-salt-added chicken stock
0.5 cup(s) 2% reduced fat milk
2.5 cup(s) Cooked long grain brown rice
1 cup(s), shredded Reduced-fat cheddar cheese or reduced-fat Colby Jack
0.333 cup(s) Plain fat free Greek yogurt

Steps:

Preheat the oven to 400°F. Place the broccoli in a microwave-safe bowl and add 2 tbsp water. Cover and microwave on High for 3 minutes or until crisp-tender. Uncover and drain off the water.
Heat the oil in a large (10- or 12-in) cast-iron skillet over medium heat. Add the onion to the pan; sauté 5 minutes. Increase the heat to medium-high and add the chicken, ¼ tsp salt, and ¼ tsp pepper; cook until the chicken is no longer pink, about 5 minutes.
In a medium bowl, whisk the flour into the chicken stock. Add the flour mixture, milk, and remaining ¾ tsp salt and ½ tsp pepper to the skillet; bring to a boil, and cook until thickened, about 2 minutes. Remove the pan from the heat. Stir in the rice, ⅓ cup cheese, and yogurt. Carefully stir in the broccoli (pan will be very full).
Sprinkle the remaining ⅔ cup cheese over the rice mixture. Bake until the cheese melts and the casserole is bubbly around the edges, about 15 minutes.
Serving size: 1 ⅓ cups

Nutrition Facts : Calories 251 kcal

CHICKEN SAUSAGE, MUSHROOM AND PASTA CASSEROLE -- WEIGHT WATCHERS RECIPE - (4.4/5)

Chicken Sausage, Mushroom and Pasta Casserole -- Weight Watchers Recipe - (4.4/5) image

Provided by cosmos2015

Number Of Ingredients 13

Ingredients

2 sprays cooking spray
12 ounces uncooked whole-wheat pasta, rotini suggested (about 3 cups)
1 teaspoon olive oil, extra-virgin
1/2 cup Panko breadcrumbs
2 tablespoons Parmesan cheese, grated, Parmigiano-Reggiano suggested
1 teaspoon dried oregano
8 ounces cooked chicken sausage, Italian-variety, thinly sliced
1 medium yellow pepper, thinly sliced
1 medium uncooked, onion, chopped
1 pound fresh mushroom, sliced
2 tablespoons water
4 cups marinara sauce
1 cups part-skim mozzarella cheese, shredded

Steps:

Preheat oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray. Cook pasta according to package directions; drain pasta and return to pot. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often, until toasted, about 4 minutes. Remove breadcrumbs to a small bowl; stir in Parmesan and oregano and set aside. In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes; remove to a plate and drain any fat from skillet. Add pepper and onion to skillet; cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes. Add mushrooms and water to skillet; cook, stirring frequently, until vegetables are tender, about 8 minutes. Add vegetables, sausage and marinara sauce to pot with drained pasta; toss to coat. Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs. Bake until heated through and cheese melts, about 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving (about 1 1/2 cups). Make ahead tips: Assemble the casserole as directed but set aside the mozzarella cheese, 1/2 cup of the sauce and the breadcrumbs. Wrap the casserole tightly with plastic wrap and refrigerate up to 2 days. When ready to bake, let the casserole come to room temperature and then drizzle with the reserved sauce. Sprinkle with the cheese and breadcrumbs and bake as directed above. Place your casserole under the broiler for a minute after it's finished cooking, if you prefer your casseroles well-browned.

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