Stuffing and Chicken Cordon Bleu Casserole

2 c stuffing
4 boneless skinless chicken breasts
4 slices ham
1 can cream of chicken
1 T dijon mustard
1 c shredded swiss cheese

Preheat oven to 400. Prepare stuffing. Lay chicken in 9x13" pan. Cover with ham. Mix soup and dijon. Spoon over chicken. Top with stuffing. Bake for 25 minutes or till chicken is cooked through. Cover with cheese. Bake an additional 5 minutes.

Healthier Version: I don't use any butter when I make the stuffing and I only use 1/2 c grated swiss cheese.

Broccoli, Chicken, and Cheese Casserole

2 pkgs frozen broccoli
2-3 cups cooked chicken, cut up
2 eggs
1/2 c shredded cheese
1 can crm of chicken
1 small onion, chopped
1/4 c mayonnaise

Cook broccoli according to package directions. Add all ingredients together. Mix well and pour into a baking dish. Bake 15-20 minutes at 400 degrees until hot and bubbly. Serve over rice.

Ramen Chicken Salad

1 small bunch green onions
2 chicken breasts, cooked and diced
2 pkgs ramen noodles, broken not cooked
1 pkg cole slaw
2 T sesame seeds
2 T slivered almonds
2 T sunflower seeds

Mix ingredients together.

Sauce:
1/2 c vegetable oil
2 T soy sauce
3 T sugar
1/4 t pepper
2 T vinegar
2 pkgs of ramen noodle seasoning

Mix together with a whip and pour sauce over other ingredients. Stir until completely combined and chill in fridge. I like it best if chilled overnight.

Chicken Salad Sandwiches

I have no idea how I would survive the summer without this recipe. I've had several different recipes for chicken salad but this beats all. To make it even healthier I sometimes make it into a lettuce wrap. Yum!

2 c chicken
1 c grapes
1/2 c celery
1/4 c dried onions
1/2 t celery salt
1/2 c sliced almonds
3/4 c mayonnaise
1/2 c lemon yogurt
chow mien noodles

Mix all ingredients together. Serve in bagels or croissants.

Healthier and yummier version:
1 can (Costco's Kirkland brand) chicken
1 1/2 c grapes
1/2 c celery
1/4 c dried onions
1/2 t celery salt
1/3 c sliced almonds
1/8 c mayonnaise
1 1/2 containers or 9 oz lemon yogurt (I use Yoplait light lemon cream pie yogurt)
small handful of chow mien noodles

Makes 14 1/4 c servings at 69 calories each.

Creamy Chicken Lasagna

1 1/2 lbs boneless skinless chicken breasts, cooked and shredded
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 c hot water
1 8oz pkg cream cheese, softened
2 c shredded mozzarella cheese
1 26oz jar spaghetti sauce

Bring large pot of lightly salted water to a boil. Cook lasagna noodles for 8-10 minutes or until a-dent. Drain and rinse with cold water and set aside. Dissolve bouillon cube in hot water. In large bowl, mix chicken with bouillon, cream cheese, and 1 c mozzarella cheese. Spread 1/3 spaghetti sauce in 9" square baking dish. (I used 9x13.) Cover with the chicken mixture and top with lasagna noodles;repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese. Bake 45 minutes at 350 degrees.
I would recommend doubling layers for a larger family.

Healthier version:
Use light cream cheese, and only 3/4 c mozzarella cheese. With substitutions, it makes 12 servings at 189 calories each. With regular cream cheese it's 215 calories per serving.

Chicken Cordon Bleu Casserole

deli sliced beef, turkey, or other deli meat
2 lbs chicken breasts
deli sliced ham

sauce:
2 cans cream of chicken soup
8 oz sour cream
1/4 c milk
4 oz cream cheese (softened)

Layer bottom of 9x13 pan with beef, turkey, or other deli meat. Cut chicken into 8 tenders. Wrap chicken in ham. Spread sauce over top of chicken. Cover and bake at 350 for 1 hour.

Healthier version:
For sauce use 1/3 reduced fat cream cheese and skim milk. I only use 1/2 the sauce recipe and it is plenty. I use 10 slices of lean thin deli sliced turkey on the bottom (10 calories per slice). I use 2 thin slices of ham per tender (about 24 calories per slice). With all substitutions, it makes 8 servings at 332 each. Without wrapping the chicken in ham, each serving is 284 calories.

Chicken Enchilada Casserole

1 can cream of chicken soup
1 c sour cream
1 can green chiles (my kids only let me put in 1/2 can)
1/2-1 lb chicken breast, cooked and shredded or 1 lg can chicken (I use Kirkland brand canned chicken.)
tortillas
grated cheese

Layer: tortillas, sauce, cheese in casserole dish (I layer three times) and bake at 425 for 30 minutes or until bubbly.

Healthier version:
Use 4 1/2 1oo calorie tortillas, 3/4 c sour cream and 1/4 c skim milk, and only 4 oz shredded cheese for the entire casserole. To get away with using less tortillas, I use a smaller casserole dish. Calories with substitutions is 207 per 1/8th of casserole.

Chicken Tacos

2-4 boneless skinless chicken breasts

1 c chicken broth
1 c salsa
1 can black beans, drained and rinsed
1 pkg taco seasoning

cooked rice

tortillas
grated cheese, lettuce, sour cream, and other taco toppings

Put chicken and sauce in crock pot. Cook on low for 6-8 hours or on high 3-4 hours. Once chicken is cooked, shred chicken then put back in sauce. Stir in desired amount of cooked rice.

Healthier version: Without rice, there is 110 calories per 1/4 c serving. Makes 19 servings. Calories does not include tortillas and toppings.

Hearty Chicken Noodle Soup

3 c chicken soup stock or chicken broth (use 1/4-1/2 c more for a thinner soup)
2 t chicken soup base or 2 bouillon cubes
2 c chopped celery
2 c chopped carrots
3/4 c chopped onions
2 cans cream of chicken soup
1/2 c milk
2 c (1 lb) diced cooked chicken
1 8oz pkg egg noodles, precooked (4 c cooked)

Heat chicken soup stock and base. Add celery, carrots, and onions. Simmer until vegetables are tender. Add soup and milk. Add cooked chicken and noodles. Salt and pepper to taste.

Healthier version:
I use whole wheat noodles, low sodium chicken broth, and skim milk. Calories with substitutions is 128 per 1/2 c serving. Makes 9 cups.

Easy Turkey Pot Pie

1 1/2 pkgs turkey gravy, prepared
1 c chopped turkey
1 bag frozen vegetables
1 potato, baked and cubed
1 c bisquik
1/2 c milk
1 egg

Preheat oven to 400 degrees. Combine gravy, turkey, and veggies and place in 9" pie plate. Stir together remaining ingredients, pour over turkey mixture, and bake 20 minutes.

***This recipe can save you up to 500 calories per slice! Only 157 calories per serving. Makes 8 servings.

Turkey Crepes

Filling:
2 C turkey, chopped
1/3 C onion
pepper
1 8 oz cream cheese
1 can cream of chicken soup
1 C sour cream
1/2 t garlic salt
1 chicken bouillon cube, grated
1/4 C grated cheddar cheese

In large bowl, combine turkey, onion, pepper, garlic salt, softened cream cheese, 1/2 C cream of chicken soup, bouillon cube, and cheddar cheese. Put 2-4 T per crepe. Roll crepe. Put in a greased 9x13 inch pan. Top with the rest of the cream of chicken soup mixed with the sour cream. Bake at 375 until bubbly. Optional: grate cheddar cheese over top before baking. Makes 12.
Variation:
Saute 3/4 C diced celery, 6-8 mushrooms, and onions. Stir into filling.

***For a healthier option, use reduced fat cream cheese in filling and 3/4 C reduced fat sour cream and 1/4 C skim milk for the top. With substitutions, there is 223 calories/crepe. Without substitutions, there is 268 calories/crepe (not including grated cheese on top).



Crepes:
3 eggs
1/2 C milk
1/2 C water
1 t vanilla
1/2 t salt
3/4 C flour

Combine ingredients in blender until well blended. Lightly spray a 7-8" skillet with non-stick cooking spray. For each crepe, pour scant 1/4 C of the batter into the skillet; immediately rotate skillet until thin film of batter is formed. Cook intil light brown. Flip over and cook the other side. Makes 12.

One-Pot Chicken and Penne Parmesan

3/4 lb boneless skinless chicken breasts, cut in to 1" cubes
1 3/4 C (14 1/2 oz can) chicken broth
2 2/3 C (8 oz) penne rigate, uncooked
1 16 oz pkg frozen broccoli, carrot, and cauliflower mix
1/4 t ground black pepper
1 10 3/4 oz can cream of chicken soup
3/4 C skim milk
3/4 C grated parmesan cheese, divided

In 5 qt saucepan over medium heat, cook chicken till no longer pink, about 5 minutes. Add broth; heat to boiling. Add uncooked pasta, veggies, and pepper, stirring to coat pasta with liquid. Heat to boiling; reduce heat. Cover and simmer 13 minutes, stirring every 2 minutes or till pasta is barely tender and most liquid is absorbed. Meanwhile, in medium bowl, stir together soup, milk, and 1/2 C cheese till smooth; stir into chicken mixture. Heat till mixture just comes to a boil; sprinkle with remaining cheese.

***For a healthier version, only use 1/3 C cheese or no cheese. Calories with 1/3 C cheese is 271/1 C serving.