Have you ever thought about the creatures on the earth and which ones are better than others? Well I got to thinking about chicken. It is one of God’s critter super stars! So in honor of chickens and their contributions to the American Dinner I have decided to re-do a few favorites. Make them a little lighter.
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Lighter Spaghetti Casserole
2 cups chopped cooked chicken breast
2 cups spaghetti noodles, broken into pieces, cooked al dente.
1 cup celery, chopped
1 cup red bell pepper, chopped
1 cup onion, chopped
1 tablespoon chicken base
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cans 98% fat-free cream of mushroom soup
1 cup 2% Velveeta, grated
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Pour into sprayed casserole pan. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
Quick Cordon Bleu
4 chicken breasts, pounded to 1/4 inch thick
4 slices lite Swiss cheese
4 slices lite deli ham
2 cups Panko crumbs
1 cup egg beaters
2 cups mushrooms, sliced
2 cans reduced fat cream of mushroom soup
1 tablespoon lite cream cheese
1 tablespoon fresh thyme
Using a large saucepan over medium heat warm 2 tablespoons of olive oil.
Place a slice of Swiss and ham in the center of each pounded thin breast. Roll up and secure with a tooth pick. Place in egg beaters and then roll in Panko bread crumbs. Place in saucepan and cook till browned on all sides. Reduce heat and add in soup, mushrooms and cream cheese and thyme. Simmer with lid on for 20 minutes. Remove from heat and serve with rice.