Chicken Casserole Weight Watchers Freestyle Recipes

MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook spaghetti according to the directions on the package, then drain.
• In a large mixing bowl add the sour cream, egg, garlic and onion powder. Whisk together.
• Add the spaghetti, chicken, cheese and spinach and stir together.
• Spray a casserole dish with non-stick cooking spray and add the ingredients to it. Sprinkle with the onions and cover tightly with foil.
• Bake for 20 minutes, then remove the foil and cook an additional 5 minutes.

CREAMY CHICKEN CASSEROLE | WEIGHT WATCHERS

Steps:

• Preheat the oven to 180oC / 350oF /170oC Fan
• Place the flour, salt and pepper in a bag or tub and add the chicken strips. Toss until they are fully coated with the seasoned flour.
• Heat a quarter of the olive oil in a good non stick pan and add a third of the chicken. Turn a few times until the chicken is sealed on all sides and parts of it have turned a light golden brown. Remove from the pan and place in a large casserole dish.
• Cook the rest of the chicken this way - in two more batches, adding 1/4 tbsp of oil to the pan before adding the chicken. The chicken does not have to be cooked through, it just needs to be sealed to prevent it from becoming dry and tough when baked later.
• Add the last 1/4 tbsp of oil to the pan and scrape up any bits of flour that have stuck to the bottom of the pan. Add the chopped onion and fry for a few minutes until they have started to soften.
• Add the mushroom and saute for a few more minutes. Add a couple of tablespoons of water and cook until the mushrooms have softened and all the water has cooked off.
• Add the minced garlic and saute for a further 1 - 2 minutes.
• Remove from the heat and spoon over the chicken strips.