Tag Archives: casserole

Southwestern Chicken Casserole

26 Oct

Love those casseroles that are as good at the leftovers period as the dish was when it was fresh out of the oven?  THIS is your casserole! Additionally, it is low in calories and in fat making it deliciously, guilt-free lunch or dinner option (8 total servings at 260 calories/serving and about 5 g fat)  Can of chicken soup or other can of’s are often found in casserole dishes.  The combo of can of chicken soup and the Rotel tomato and green chilies will blow your mind here though.  This dish does have a kick to it, but not a giant kick rather more of a flavor explosion in your mouth.  Unless you’re one of those pre-disposed to hating the taste of cilantro*, you’ll want to make this and then make it over and over and over again. 

*Fun Fact: Those people who dislike the taste of cilantro have taste buds that receive cilantro much like the taste of soap.  I most certainly do not have this pre-disposition.    Any of you out there that do, though? 

 

Ingredients: 

  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 TBSP olive oil
  • 1 cup finely chopped fresh cilantro leaves
  • 3 1/2 cups fresh broccoli flowerets
  • 1 can cream of chicken soup (99%) fat free
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1 can Rotel (10 oz) tomato and green chilies
  • 4 cups cooked brown rice
  • nonstick spray

Directions:

  1. Preheat oven to 350 degrees.  Sprinkle salt, pepper and garlic powder evenly over bite-sized chicken. In a large skillet, heat oil over medium heat.
  2. Add cilantro and chicken and cook for around 10 minutes, stirring occasionally. Add broccoli to skillet and cook, stirring occasionally, until broccoli is tender and juices run clear when chicken is pierced. Remove from heat.
  3.  In a small saucepan, combine cream of chicken soup and Rotel. Stirring occasionally, cook over medium low heat until warmed through. Remove from heat.      
  4. Spoon rice into a non-stick sprayed 2 1/2- 3 quart casserole dish.  Next, spoon chicken mixture over rice. Pour soup/Rotel mixture over chicken. Sprinkle with cheese.       
  5. Cover and bake 25 to 30 minutes or until cheese is bubbly.  

Corn Bread and Corn Pudding Had a Baby Named Make-Over Corn Casserole

31 Aug

We TOTALLY had a piece before we shot a photo so you could see the consistency…

Labor Day symbolizes many things.  Most commonly, it reflects the end of summer, the start of a new school year, a 3-day weekend, and the time of the year where the white shoes are supposed to get stowed away (UNSUBSCRIBE. I wait until it does not feel as summer time-ish before mine officially hibernate).  Let’s take a moment to visit why we really observe Labor Day as if you’re like me the aforementioned list of the generally attributable Labor Day thoughts come to mind first.  I try to make a point of taking even the smallest amount of time though to think of what these fantastics days off work mean across the year.  Labor Day is about paying tribute to American workers’ contributions and achievements.  It has been long been celebrated with parades, parties, and athletic events.  So take pride in being a hard-working individual of the USA and whip up/bring/eat delicious things like this Corn Casserole (a reasonable, in moderation, corn pudding meets corn bread recipe from Skinnytaste) for your celebration of Labor Day!  Be safe and have a great long weekend!

 Ingredients:

  • 8.5 oz Jiffy corn muffin mix
  • 15.25 oz can sweet yellow corn, drained
  • 14.75 oz can sweet corn cream style
  • 16 oz fat free plain Greek yogurt
  • 1/4 cup melted light butter (I used Land O’ Lakes Light Butter w/ Canola Oil)
  • 1/2 cup egg whites
  • cooking spray

Directions:

  1. Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.
  2. Combine all ingredients in a large bowl and mix with a spoon.  It’s going to be really fluffy, but that is a-okay!
  3. Pour into baking dish and bake for 55-60 minutes allowing the edges to become a nice golden brown hue. 
  4. Allow to cool before cutting into 15 pieces.  It is FANTASTIC with BBQ anything per a suggestion 🙂