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Ingredients :
2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

Instructions :
I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Ingredients:
Chicken Baked Ziti Ingredients:
12 ounces ziti (or any pasta shape)
2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 batch alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
(optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)
Alfredo Sauce Ingredients:
1 Tbsp. olive oil
4 cloves garlic, minced
3 Tbsp. flour
1 cup chicken broth
1 cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper

Directions:
To Make The Chicken Baked Ziti:
Preheat oven to 375 degrees F.
Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.
To Make The Alfredo Sauce:
Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Ingredients

2lbs chicken breast

8 potatoes

1/3 cup Olive Oil

1 1/2 tsp salt

1 TBS fresh Ground Pepper

1 TBS Paprika

2 TBS Garlic Powder

6 TBS Hot Sauce

{Toppings}

2 cups Shredded Cheese

1 cup crumbled Bacon

1 cup diced Green Onion

Instructions

Preheat oven 500F

In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce

Cube the potatoes & add to the bowl

Coat a 9x13 dish with cooking spray

Add potatoes, allow for excess sauce in the bowl

Bake the potatoes for 45 minutes, stir every 15 minutes

Cube the chicken & add it to the bowl with the left over sauce

Mix together cheese, bacon & green onion in a small separate bowl

Once potatoes are done, add the uncooked marinated chicken

Then layer the toppings over the chicken

Bake for 15 minutes or until the chicken is cooked

6 chicken breasts

1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)

1/2 c fresh parmesan cheese, plus more for the top

1 1/2 tsp seasoning salt (This is NOT regular table salt. It is a mixture of seasonings)

1/2 tsp pepper

1 tsp garlic powder

1. Preheat oven to 375 degrees and spray the inside of a 9×13 glass pan. Lay the chicken inside the pan.

2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.

3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!

6 oz cooked chicken breast, chopped

1 can crescent rolls

1 can cream of chicken soup

1/2 cup milk

1/2 cup cheese

Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray.

Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

Bake for 30 minutes or until bubbly.

2 lbs uncooked boneless, skinless chicken breasts, cubed

2 cloves garlic, minced

¼ t crushed red pepper flakes

¼ cup fresh basil, finely chopped

2 cups marinara/pasta sauce

1 ½ cups 2% reduced fat shredded mozzarella cheese

2 oz grated parmesan cheese

3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:

Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.

Place the chicken in the bottom of the dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the rest of the cheese cheese.

Bake for 40-45 minutes. Let stand for 5 minutes before serving.

3 Tbsp butter

Salt & pepper

1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you’d like)

1 tsp olive oil

2 boneless skinless chicken breasts

1/4 c. + 1 Tbsp. flour

3 cloves minced garlic

3 c. milk

3/4 c. shredded cheese (I used a provolone/mozzarella mix)

3/4 c. freshly grated Parmesan

Preheat oven to 400 F.

Boil pasta until al dente- about 3 minutes under recommended time. Set aside.

While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.

In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).

Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!

Remove pot from heat and gradually stir in cheeses.

Add chicken and pasta to pot. Season with salt & pepper to taste.

Pour mixture into a greased baking dish.

Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.

ENJOY!

 

Ingredients:
1 1/4 lbs. b/s chicken breast tenders, or 4 b/s chicken breasts, cut into 1-inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick butter, melted
2 cups finely crush corn flakes cereal

Directions:
Adjust an oven rack to the middle position and heat to 400 degrees. Place an oven safe cooling rack on a baking sheet and set aside.
Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in rimmed shallow plate or bowl.
Dip the chicken piece in the flour, then butter, then cereal. Place the coated chicken strips on the rack on the baking sheet.
Bake the coated chicken pieces in the preheated oven 20-25 minutes, until chicken is no longer pink.

To freeze – prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place in the freezer, uncovered, and flash freeze about 30-45 minutes, until mostly firm. Transfer the strips to a freezer bag labeled with the cooking instructions. When ready to prepare – preheat oven to 400 degrees and bake frozen for 25 minutes on the baking sheet with the cooling rack.

4 boneless skinless chicken breast halves
2 tablespoons oil (for frying)
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10-75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt and black pepper (to taste)
1-2 cups shredded Colby jack cheese
1 cup crumbled buttery round crackers
½ cup butter

Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. Add oil to a large skillet over medium-high heat. Add chicken breasts and cook, turning once until fully cooked (the internal temperature has reached 165 degrees) and golden brown on both sides. Remove from the pan and allow to cool. Cut chicken into small pieces. Set aside.
Step 2: Cook egg noodles according to package directions and drain. Set aside. In a large bowl mix together cream of mushroom soup, cream of chicken soup, and sour cream. Season with salt and pepper. Add egg noodles and chicken to the sauce mixture. Gently stir together. Place into a lightly greased 2 quart baking dish.
Step 3: Melt butter in a small sauce pan and remove from heat. Stir in crumbled crackers. Top the casserole with shredded Colby jack cheese and buttery crackers. Place into the oven and bake at 350 degrees for about 30 minutes, or until heated through and browned on top.
(Makes 4 Servings)

1/2 onion sliced
1 can diced green chilis
1.5 lb frozen, sliced, seasoned chicken breast
1/4 cup cream cheese
1 cup milk
1 cup chicken broth
1/4 cup green salsa
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar or Monterey jack

In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly. Enjoy!