Foodsy Tuesday: Italian Chicken Casserole (“S” or “E” THM, etc.)

THM, Trim Healthy Mama friendly, Weight Watchers friendly meal

Foodsy Tuesday: Italian Chicken Casserole

This is a super favorite recipe in the family. Our entire household devours this meal I make it. It is hearty, delicious, full of flavor, and quote filling. It is easily amended to whatever food preference you have, whether Trim Healthy Mama, Gluten-free, vegan, vegetarian, or none of the above! I hope you enjoy it as much as we do, though I am sure you will =0)

Italian Chicken Casserole

*If following Trim Healthy Mama, keep it a secure “S” with Dreamfield’s pasta (or spaghetti squash, cooked, strung, and drained), and regular dairy. You could also swap it to an “E” by using whole grain noodles, lean ground turkey, and low fat/fat free dairy products. I’ve made it both ways with great success and tongue-pleasing results. Those who need a gluten-free meal simply need a gluten-free noodle (I’ve made it with brown rice noodles and corn, so find whatever suites your needs and it will work great!)

Delicious chicken pasta dish, THM Trim Healthy Mama delight

Delicious, delicious, yum, yum, yum…

Ingredients
Oil spray
1 cup onion, diced
3 cloves garlic, minced
3 cups cubed, cooked chicken breast
24 oz can diced tomatoes
1/2 cup half and half (fat free or regular, depending on needs/preferences…”S” can use either, “E” needs Fat Free)
1/2 cup water
1 package 1/3 less fat cream cheese
2 tsp basil
1 tsp oregano
1/2 tsp salt, or to taste
1/4 tsp pepper
2 cups shredded mozzarella cheese (fat free for “E” meal)
16 ounces pasta of preference as discussed above*

Directions
1. Preheat oven to 350F, lightly spray 9×13 inch baking dish with nonstick spray.
2. In large skillet, heat pan and spray lightly with cooking spray. Sauté onion until translucent, adding garlic at the end for a few minutes until fragrant.
3. Stir in cooked chicken, tomatoes, cream, and water.
4. Add seasonings and stir thoroughly.
5. Bring to a boil over medium-high heat, then reduce heat, and simmer 10 minutes, or until slightly thickened.
6. During this time, begin cooking your noodles. Once finished, drain and set aside.
7. To the chicken sauce, add cream cheese, and 1/2 cup mozzarella. Heat through, stirring frequently until cheeses are melted through.
8. Since I do not have a skillet large enough to add the noodle directly to the sauce, I tend to pour my cooked noodles into the sprayed 9×13 baking dish and then pour the chicken sauce over top. Whatever works best for you, go ahead and combine the sauce and the noodles together, and then pour everything into the prepared baking dish, if you did not already mix everything together in the dish.
9. Top with remaining cheese, sprinkling evenly all over.
10. Bake for 30 minutes, or until lightly browned on top.

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Wife, Mother, and Daughter of the King of Kings, my life is full of the blessings that come with a busy and active home life, complete with homeschooling, cooking, cleaning, training, disciplining, discipling, laughing, playing, learning, growing, and everything in between.

18 thoughts on “Foodsy Tuesday: Italian Chicken Casserole (“S” or “E” THM, etc.)

  1. Jacki H

    I made this tonight for my large family – it was a huge hit! Thank you so much for sharing the recipe! I’m so glad there are creative cooks out there because I am NOT :)
    Blessings
    Jacki

  2. Esther

    This looks delicious and love your blog! I don’t like the advert that floats down through the page and is very annoying…can this be changed?

    1. JulieFilter Post author

      Thanks for bringing that to my attention. Is this something on a mobile version, like on the ipad or phone? I think there is an X in the corner, but I will check out the settings and get rid of it if I can locate it =0) Thanks again!

    1. JulieFilter Post author

      I have heard things like that, and I have to say I am becoming less and less friendly to Dreamfields for these reasons. If you are averted to using them, though, you can try a low fat version for dairy products and a whole grain noodle, like brown rice noodles.

    1. JulieFilter Post author

      Ooooo, that’s a great idea! I have considered spaghetti squash, but I bet cauliflower would be amazing! I would even consider something like cauliflower and broccoli, but I would do a light steam on them before mixing the dish. If you give it a try before I do, make sure to post how it goes =0)

  3. Rebekah

    I’m new to trim healthy mama and I was looking for some recipes to try since I’m not done reading the book yet, this was the first one I tried and it was absolutely amazing I’ve made it at least five times thank you so much for sharing it goes perfect with spaghetti squash

    1. JulieFilter Post author

      Sure thing! For this meal, you would want to pre-bake the spaghetti squash to soften it and get the strings out and then mix it into the dish, so there are a few steps here. To bake a spaghetti squash, you cut the stems off, cut it lengthwise, and scoop out all the seeds. You then preheat the oven to 400F, place the squash into 8×11 (or whatever size fits) baking pan, cut side face down (laying flat), and fill pan with about half an inch of water. Bake for 30-45 minutes, or until the peel is softened. Remove from oven and let cool. Once cooled, flip squash over and, using fork, scrape out the spaghetti-like inside. It comes out in strings. Place the strings into a bowl, getting as much as can out of the peel, and then throw away the peel. This is what you will use in place of the pasta for the casserole. Follow instructions for everything else as stated, but add the spaghetti squash in in place of the pasta. Enjoy!

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