Chicken Lasagna

Chicken Lasagna (Trying to come up with a new name)

Ingredients

• 9 uncooked lasagna noodles
• 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
• 2/3 cup milk
• 2 1/2 cups frozen mixed vegetables
• 2 cups cubed, cooked chicken
• 18 slices process American cheese

Directions

1. Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. In a greased 13-in. x 9-in. x 2-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
2. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Recipe Source

Chicken and Mashies

Ingredients: For Sides 3 oz. cubed red potato (1 - 2 small potatoes), not peeled 1 1/2 cups chopped cauliflower 1 1/2 tbsp. fat-free sour cream 1 tbsp. fat-free nondairy liquid creamer (like Coffee-mate's) Dash salt, or more to taste 1 1/2 cups frozen broccoli florets 1 tsp. dry country-style/white gravy mix (like McCormick's) Dash black pepper, or more to taste Optional: reduced-fat Parmesan-style grated topping For Chicken 1 strip center-cut or turkey bacon 6 oz. raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness Dash each salt & black pepper, or more to taste 1 tbsp. BBQ sauce (about 45 calories per 2-tbsp. serving) 2 tbsp. shredded reduced-fat cheddar & Monterey Jack cheese (or 4-cheese blend) 1 tbsp. diced tomato 1 tbsp. chopped scallions Directions: In a covered microwave-safe bowl, nuke potatoes & cauliflower with 2 tbsp. water for 6 minutes, until very tender. Drain any excess water. Add sour cream, creamer, & salt. Mash well. If you like, add more salt. Cover to keep warm. Nuke broccoli in a covered microwave-safe bowl with 2 tbsp. water for 4 minutes, until thawed & hot. Drain excess water. Cover to keep warm. Cook bacon per package directions (without added fat). Halve & set aside. Season chicken with salt & pepper. Bring a pan sprayed with nonstick spray to medium heat. Cook chicken for 5 minutes per side, until cooked through. Turn heat off, but keep chicken in the pan on the stove. Top with BBQ sauce, bacon, & cheese. Cover and let cheese melt. Combine dry gravy mix with 1/3 cup water in a microwave-safe bowl. Nuke for 2 minutes. Stir well. Nuke for 1 - 2 more minutes, until thickened. Season with pepper, stir well, and set aside. Plate mashies & veggies, reheating if needed. Spoon gravy over mashies. If you like, sprinkle veggies with Parm-style topping, salt, and/or pepper. Plate chicken, and top with tomatoes & scallions. Eat! MAKES 1 SERVING

Serving Size: entire meal

Calories: 468

Fat: 8g

Sodium: 1,010mg

Carbs: 39g

Fiber: 9g

Sugars: 12.5g

Protein: 52g

POINTS® value 9*

Recipe Source

Chicken Parmesan Alfredo

Ingredients

• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 1 egg, beaten
• 3/4 cup Italian seasoned dry bread crumbs
• 1/4 tsp. paprika (optional)
• 1 jar (1 lb.) Ragu ® Cheesy! Classic Alfredo Sauce
• 1/2 cup shredded mozzarella cheese (about 2 oz.)
• 1 medium tomato, chopped

Directions

1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well.
2. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
3. Pour 1 cup Classic Alfredo Sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining Sauce, heated, and sprinkle, if desired, with grated Parmesan cheese.

Preparation time: 10 Minute(s)
Cook time: 30 Minute(s)
Servings: 4

Nutrition Information per serving

Calories 510, Calories From Fat 240, Total Fat 27g, Trans Fat 0g, Cholesterol 200mg, Sodium 1180mg, Dietary Fiber 1g, Sugars 4g, Protein 43g

Cost per recipe*: $9.20.

Cost per serving*: $2.30.

*Based on average retail prices at national supermarkets.

Recipe Source