chicken caseorole does anyone have a lower fat recipe?

Question

I want some healthy warm dishes for winter and I love chicken. If you have a good recipe for a chicken caseorle that is not based on a flavor packet. I want something that is not heavy on the fat. some fat is okay, but not huge amounts this will be for daily consumption.
Any ideas appreciated

thanks emm and ric that helps. I am going to be warm and happy now. I love chicken so much.

Thank you jan looks good there are many on there. I will look those over. I appreciate links.

thank you all these are all so hard to decide people are putting down such good ideas here and all so much time. Thank you.

Answer 1

Broccoli & Chicken Casserole

3 c No Yolks egg noodle substitute
2 1/2 c ground chicken breast, skinless, cooked
1/2 c onions, chopped
3 1/4 c frozen broccoli cuts, thawed
10 3/4 ozs low-fat cream of mushroom soup
1/2 c skim milk
1/2 c Swiss cheese, shredded
1 tsp basil
2 tsps salt
1/4 tsp black pepper

1. Preheat oven at 350.
2. Prepare a 2 1/2-quart casserole dish with cooking spray, set aside.
3. Cook noodles according to package directions. Drain.
4. In a mixing bowl, combine noodles, chicken, onions and broccoli.
5. In another mixing bowl, combine soup, milk, cheese, basil, salt and pepper.
6. Stir in noodle mixture. Pour entire mixture into prepared dish.
7. Bake, covered for 40 minutes

Answer 2

I tend to put things in the crockpot, so I'd use boneless skinless chicken thighs and breasts, cut them into chunks, add chunks of onion, potatoes, celery, carrots, mushrooms, whatever veggies you like in whatever amounts... then add some herbs (fresh or dried) like parsley and thyme, salt and pepper, a good splash of wine wine or beer, then let the crockpot go on low for 8 to 10 hours.

You can also use whatever recipes you have and just make them lowfat by substituting boneless skinless chicken pieces for whole chicken pieces and Campbells now makes lowfat versions of their cream of mushroom, chicken and celery soups. Any recipe you have calling for heavy cream you can substitute evaporated skim milk. The consistency is the same, only the fat content is different.

Here's one of my favorites that was an old high fat recipe that's been adjusted to be low in fat:

Lower-Fat Chicken Enchiladas

6-8 six inch fat-free tortillas
1 can reduced-fat mushroom soup
1 can reduced-fat cream of chicken soup
1 soup can fat-free salsa (use the empty can as a measuring cup for the salsa)
1 can diced green chilies
1 cup grated reduced-fat Jack cheese,(Kraft makes one made with 2% milk, which works well)
1/2 teaspoon salt, optional
2 cups chopped cooked chicken breast
1 can sliced green or ripe olives

Preheat oven to 350. Mix soups, salsa and salt if using. Cut tortilla into quarters and place in a single layer in the bottom of a casserole dish sprayed with non-stick coating spray.Layer with 1/2 the chicken,1/2 the soup mixture, 1/2 the chilies and 1/2 the cheese. Repeat layers beginning again with tortilla quarter and ending with cheese. Top with sliced olives. Bake uncovered at 350 for 45 minutes.

Bon Appetit!

Answer 3

We love this recipe.

Quick and Easy Green Chile Chicken Enchilada Casserole

If you don't have garlic salt, use garlic powder and then sprinkle on a little salt. To suit most taste buds, buy the medium-hot version of the enchilada sauce; save the hot version for eaters you know can tolerate it.

Ingredients
4 chicken breasts (skinless, boneless)
Garlic salt
18 corn tortillas
1 (28-ounce) can green chile enchilada sauce
1 pound Monterey Jack cheese, grated
1 (8-ounce) container low-fat sour cream


Prepare chicken: Season chicken well with garlic salt and bake in a covered dish at 350 degrees for 45 minutes. Remove from oven, cool slightly, and tear meat into shreds with two forks. Set aside.
Prepare tortillas: One by one, slightly char each tortilla over a
gas burner. To do this, place tortillas directly on burner with flame set to medium and turn over every 10 seconds or so with a metal tongs. Each tortilla will take 1 minute or less to char. The tortillas may puff a bit and will get tiny burned areas, but do not let them catch fire. Also, do not let them cook so long they dry out and turn into tostada bottoms. As tortillas are done, stack on a plate on top of each other, so they remain soft. Cut stack of tortillas in half. (If time is short and you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better, and proceed.) Assemble casserole: Pour about 1/2 cup sauce in a 13- by 9- by 2-inch baking dish (glass or metal) and spread over bottom. Place the equivalent of 6 tortillas flat on the bottom, overlapping as necessary. Sprinkle on 1/2 of the shredded chicken, 1/3 of the shredded cheese, spread on 1/2 of the sour cream and 1/3 of the remaining sauce. Repeat with the equivalent of 6 more tortillas, then rest of chicken, half of remaining cheese, rest of sour cream and half of remaining sauce. For final layer, dip the last 6 tortillas (equivalent) in remaining sauce to coat entirely and place on top in
overlapping layers. (This is so the top won't end up dry; it is
important so don't skip this step.) Sprinkle on remaining cheese and top with any remaining sauce. Cover (with a lid or with foil) and bake at 350 degrees for 45 minutes. (To keep the cheese on the top of the casserole from sticking to the foil, spray the foil with some non-stick cooking spray before fitting foil on top of dish.)
Remove from oven, let cool for 5 or more minutes, and cut into
squares to serve

VARIATION: For an even milder and creamier version for kids, omit the sour cream and stir 1 (11.5-ounce) can low-fat Cream of Chicken soup into the enchilada sauce, and proceed with recipe.
ANOTHER VARIATION: For a zippier version, add 1 (4-ounce) can of diced green chiles to the enchilada sauce.

Answer 4

HEY THERE I FOUND THIS SITE FOR YOU I HOPE IT HELPS IF I FIND ANYMORE I WILL POST THEM.


JAN