Weight Watchers Chicken And Cheese Casserole Food

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 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.

ONE-SKILLET CHEESY CHICKEN AND BROCCOLI CASSEROLE

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

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

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.