Chicken Casserole - Bariatric Friendly

 

Chicken Casserole - Bariatric Friendly

1/2 cup pasta
1 cup cubed, cooked skinless chicken breast
2 cups frozen mixed vegetables
1 (10.5 oz) 98% fat-free can cream of  chicken soup
1 cup 2% milk

1 cup low fat shredded cheddar cheese
4 oz. canned mushrooms
3/4 cup water
Pepper, garlic powder and onion powder to taste

Preheat oven to 350*
Spray a 9x13 casserole dish with cooking spray
Cook pasta as directed on package
Mix chicken, soup, 1/2 cup of cheese, milk, water, mushrooms, pasta and vegetables.  Add pepper, garlic and onion powders to taste
Pour into casserole dish, sprinkle remaining cheese on top
Bake until cheese is golden brown and bubbly, about 25-30 minutes.  

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Easy Chicken Pot Pie

 

This chicken pot pie topped with bisquick is filled with creamy vegetables and chunks of cooked chicken for a quick and easy comfort food classic.  

Ingredients:

1 2/3 cups mixed vegetables, thawed

1 cup cooked, cut up chicken

1 (10 3/4 oz) can condensed cream of chicken soup

1 cup bisquik (or other baking mix)

1/2 cup milk

Instructions:

Pre-heat oven to 400*F.

Mix vegetables, chicken and soup in ungreased, 9 in pie plate or small baking dish.

Stir remaining ingredients in a mixing bowl with fork until blended.  Pour over mixture in baking dish.  

Bake 30 minutes or until golden brown.

Let cool for 5 minutes and serve.

Chicken Burritos

                                                

These easy 30 minute Chicken Burritos are stuffed with an incredibly delicious chicken, potato and vegetable filling!  Make these for dinner and have the leftovers for lunch!  Makes approximately 9 burritos.  

Chicken Burritos - 9 servings

4 chicken thighs (cut in 1 in. pieces)

4 cups potatoes (finely chopped)

1 onion (chopped)
1 bell pepper (any color)
3 garlic gloves (chopped)
2 eggs (beaten)
1 tsp pepper
1/2 tsp salt (or to taste)
1 tbsp vegetable oil
1/2 cup grated cheddar cheese

Salsa (to taste)

9 tortillas

In a large skillet, heat oil on medium-high.  Add chicken and brown.  Add onion, bell pepper, potatoes and garlic.  Add salt and pepper.  Cook 10 minutes or until potatoes are tender. 

Reduce heat to medium, spread filling out to sides of skillet, leaving a space in the middle for the eggs.  Add the eggs and scramble until cooked.  Once cooked, mix into filling.  

Place filling on top of tortilla, add cheese and salsa, wrap. 

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Simple Baked Chicken Thighs

 

Want a quick, easy way to make baked chicken thighs?  Here is a no fuss recipe that's ready in less than an hour!  We had ours with potato salad.  Try with any side dish.  

INGREDIENTS:

3-6 chicken thighs

2 tbsp olive oil

2-3 tsp poultry seasoning

salt and pepper to taste

Preheat oven to 425*F.  Line  baking pan with foil, place a rack on top.

Dab chicken dry with a paper towel

Drizzle chicken with olive oil

In a small bowl, combine poultry seasoning, salt and pepper.  Sprinkle onto and rub into the thighs.  

Place on rack and bake 35-40 minutes or until chicken reaches 165*F.  

Broil  2-3 minutes to crisp if desired

I baked mine for 40 minutes and then broiled for 2 minutes.  they came out nice and juicy and crisp!

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Stove Top Easy Cheesy Chicken Bake

This recipe calls for Stove Top stuffing but you can use any brand.  Also, I substituted the broccoli florets for a broccoli, cauliflower, carrot blend because I didn't have broccoli florets.  While I was eating this, I thought it would also taste good with corn mixed in.  

Creamy and cheesy comfort food.   Easy and quick to make!  

Prep:  10 minutes  Total: 40 minutes

• 
  Stove Top Easy Cheesy Chicken Bake
  
  6 oz. Stove Top Stuffing Mix for Chicken
• 1 1/2 lb. Boneless, skinless chicken breasts, cut into bite sized pieces
• 1 pkg. (14oz) frozen broccoli florets, thawed, drained
• 1 can cream of chicken soup
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
  
  Heat oven to 400.
  
  Prepare stuffing as directed on package.
  
  Combine chicken and broccoli in 13x9 baking dish. Stir in soup, milk and cheese; top with stuffing.
  
  Bake 30 minutes or until chicken is done and casserole is heated through.
  
  

April's Creamy Chicken for 2

I LOVE coming up with my own recipes!  This one is SOOOOO good!. Packed full of flavor and easy to make! A perfect dish for 2. 

 I wanted to make something different for our anniversary dinner and so I decided to make something with the ingredients I already had.   This one is definitely a keeper!  The chicken was so flavorful, tender and juicy!  I served it with rice and gravy and corn.

April's Creamy Chicken for 2

2 boneless, skinless chicken breasts
Salt 
Pepper
1/4 c flour
3 tbsps Parmesan Cheese
2 tbsps sun-dried tomato pesto
1 -10.5 oz can cream of chicken soup
1 c water

Salt and pepper (to taste) both sides of the chicken.

Mix flour and cheese in a bowl. Dredge chicken in mixture.

Add the pesto and chicken to a skillet and cook on medium-low heat until almost done.  

Meanwhile, in small bowl, mix the soup and water.

Remove chicken from skillet.  

Add soup to skillet and stir to mix with drippings from the chicken.  Return chicken to skillet.  Cover and let simmer on low until chicken is done and sauce is reduced; about 20 minutes.  

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Garlic Herb Butter Chicken with Asparagus

                                          A meal that is bursting with amazing flavor!  

One pan meals are simple and quick on a busy weeknight.  You are going to LOVE it!

So easy to make!  One pan and less than 30 minutes!

Garlic Herb Butter Chicken with Asparagus

INGREDIENTS

1/4 cup Chicken Broth or Water
1 Salt and Pepper to Taste
1/2 teaspoon Paprika
1 pound Asparagus, Ends Trimmed
1 teaspoon Fresh Thyme, Chopped
1 teaspoon Fresh Rosemary, Chopped
1 tablespoon Freshly Chopped Oregano
4 Garlic Cloves, Minced
3 tablespoons Butter, Divided
3- 6 Chicken Thighs, Bone-In, Skin-On

1. • Optional
     Fresh chopped parsley for garnish
     2 slices of fresh lemon for garnish
     
     PREPARATION
     1. Pat dry chicken thighs with paper towels. Season chicken with salt, pepper, and paprika on both sides.
     2. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic, oregano, rosemary, and thyme and quickly stir until fragrant, be careful not to burn.
     3. Lay chicken skin side down in the skillet and cook for 5-6 minutes then flip and cook another 5-7 minutes, until cooked through and a cooking thermometer displays 165 F. If chicken browns too quickly, lower the heat.
     4. Remove cooked chicken thighs from the skillet and set aside on a plate. Melt the remaining 1 tablespoon butter in the same skillet. Once the butter is melted, add asparagus to the pan and season with salt and pepper. Saute asparagus for 4-6 minutes or until tender. Deglaze with chicken broth or water and give a quick stir to coat the asparagus. Reduce the sauce for one minute more.
     5. Return chicken thighs back to the pan for a couple of minutes and serve your buttery garlic herb chicken with asparagus immediately garnished with fresh herbs and lemon slices. 

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Cheesy Chicken and Rice Casserole (Original Recipe by April Lewin)

 

 I came up with this recipe one cold, winter day back in 2017. A delicious comfort food!

14 oz cubed chicken breast
1 cup cooked white rice (1/2 cup uncooked)
28 oz diced tomatoes
2 cups Italian blend shredded cheese
1/2 tbsp basil
1 tsp oregano
1 tsp chopped chives
1 cup chicken broth

Preheat oven to 350. Cube and brown chicken in skillet. Cook rice according to package directions. Mix tomato, 1 cup cheese, basil, oregano, chopped chives and broth in medium bowl.

Once chicken and rice are done, add to tomato mixture; stir.

Pour into oven safe pan (13x9 in pan). Top with 1 cup cheese, bake 50 minutes.

Buttermilk Fried Chicken

Fried Chicken has always been a family favorite!  It's  perfect for an old-fashioned picnic!
This recipe is simple and so easy to make although it is kind of bland.  The next time I make it, I am going to experiment with some different kinds of herbs and spices.

Buttermilk Fried Chicken
Prep: 30 mins  Chill: 2 hrs Cook: 12 mins per batch  Servings:6

Ingredients

3 cups buttermilk

⅓ cup kosher salt

2 tablespoons sugar

2 ½ – 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)2 cups all-purpose flour

¼ teaspoon salt

¼ teaspoon black pepper

¾ cup buttermilk (see below)

Cooking oil

Instructions Checklist

• Directions
         Step 1
  For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

Instructions Checklist

• In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.

Instructions Checklist

Instructions Checklist

Instructions Checklist

• Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.
• Don't have buttermilk?  Make your own..... Add 1 tablespoon lemon juice or vinegar and enough milk to make 1 cup, stir. let sit for 10 minutes. 
  
  

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Basil Pesto & Sun-dried Tomato Chicken Breast Over Angel Hair Spaghetti -Original Recipe by Whip It Up Recipes

For those that follow my blog, you know that I like to make up my own recipes and here is one of them.  I wanted to do something different with chicken so I scrounged through my cupboards and came up with this. 

Sorry, I did not time how long it took to make.  It was enough to feed my husband and me with some left over.

Basil Pesto & Sun-dried Tomato Chicken Breast Over Angel Hair Spaghetti 
Ingredients:

2 C cubed chicken breast
3 Tbsps olive oil
1 Tbsp minced garlic
1/2 lb angel hail spaghetti
3 Tbsps marinated sun-dried tomatoes
2 Tbsps basil pesto
Parmesan Cheese

Directions:

Cook Spaghetti according to package directions
Preheat skillet - add oil and garlic
Cut chicken breast into cubes - add to pan
Add tomatoes and pesto
Cook until chicken is done
Serve over pasta
Sprinkle Parmesan Cheese over top to taste

Quick and Easy!

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Chicken Piccata

What is Chicken Piccata?   It's a comforting Italian classic made with lemon, butter and capers.  Piccata refers to a preparation of food where the food is sliced, sautéed, and served in a sauce containing lemon juice, butter, and capers.  Traditionally, the Italians use veal (veal piccata).   However the best known dish of this sort in the US uses chicken (chicken piccata).

In preparation, the chicken breast is sliced along its width (butterflied). It is flattened to an even thickness between two pieces of wax paper or plastic wrap and beaten with a tenderizer. The chicken is then seasoned and dredged in flour before being browned in butter . The sauce is made using the pan drippings. Lemon juice and white wine or chicken stock are added and reduced. Shallots or garlic can be added with capers, chopped parsley and slices of lemon. After reduction, butter is stirred in to finish the sauce.

The chicken can be served with  with a vegetable and/or pasta or rice.

The best part is, it only takes about 20 minutes to make!

Chicken Picatta

• Prep time: 5 minutes
• Cook time: 15 minutes
• Yield: Serves 4

   INGREDIENTS

• 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
• 1/2 cup flour
• 1/4 teaspoon salt
• Pinch ground black pepper
• 3 Tbsp grated Parmesan cheese
• 4 Tbsp olive oil
• 4 Tbsp butter
• 1/2 cup chicken stock or dry white wine
• 2 Tbsp lemon juice
• 1/4 cup brined capers
• 2 Tbsp fresh chopped parsley
  
  DIRECTIONS
  
  1 Prepare chicken, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.

  If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat tenderizer to 1/4-inch thickness.

  2 Dredge chicken in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

  3 Brown chicken in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.

  Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.

  4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.  Learn how to reduce a sauce HERE.

  Whisk in the remaining 2 tablespoons of butter.

  Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
  
• You can find the original recipe here.
  
  

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