Cheesy Chicken Pot Biscuit Cups Low Fat Low Cal Recipes

LOWER-CALORIE CREAMY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
• Mix cream of chicken soup, chicken, vegetables, yogurt, salt, and pepper until combined. Pour into the baking dish and top with Cheddar cheese. Sprinkle crushed crackers over cheese and spritz with avocado oil.
• Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

CHEESY CHICKEN POT BISCUIT CUPS (LOW FAT, LOW CAL)

Steps:

• Preheat oven to 400 degrees.
• Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
• In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
• Evenly spoon chicken mixture into prepared biscuit cups.
• Bake for 12 to 15 minutes or until golden brown.
• Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

LOW-FAT CHICKEN POT PIE

Steps:

• Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
• Preheat oven to 350 degrees F (175 degrees C).
• Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
• Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
• In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
• Add chicken broth and bring to a boil. After it has become thick, add potatoes.
• Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
• Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

HEALTHY SESAME CHICKEN

Steps:

• In a gallon-size plastic bag, combine flour, salt and pepper.
• Add chicken, seal bag, and shake well to coat.
• Coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
• Add chicken to skillet and cook, stirring, for 3 to 4 minutes, or until no longer pink.
• Transfer to a plate.
• Reduce heat to medium.
• Combine soy sauce and sugar in the skillet.
• Cook, stirring occasionally, until the sugar dissolves.
• Add oil and sesame seeds.
• Add chicken and chives.
• Toss and serve immediatedly.

FAT FREE, LOW CAL BISCUITS!

Steps:

• Cut mayonnaise into flour until consistency is crumb-like.
• Add in milk and water, stirring until dough is formed.
• Drop or mold biscuits onto greased pan, and bake at 400 for 12 minutes.