Weight Watchers Chicken Pot Pie Lasagna Recipes

WEIGHT WATCHERS: CHICKEN POT PIE LASAGNA

Steps:

• Preheat oven to 350 degrees. Spray 9x13 casserole with nonstick cooking spray.
• In large bowl mix together all ingredients except lasagna noodles and cheese.
• Place layer of noodles on bottom of casserole. Spoon ⅓ chicken/veggie mix onto noodles. Top with ⅓ cheese. Repeat ending with cheese.
• Bake at 350 degrees for 35-40 minutes or until bubbling and cheese is melted and golden brown around edges.
• *Chicken Pot Pie Lasagna can be frozen easily. Reheat for an extra 15-20 minutes in the oven for a yummy freezer to oven meal on busy weeknights.

WEIGHT WATCHERS CHICKEN POT PIE

Steps:

• Preheat oven to 400.
• Spray 8x8 casserole dish with cooking spray.
• Mix together veggies, chicken and soup. Pour into casserole dish.
• In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
• Bake for 30 minutes, or until crust is golden.
• 6 servings=4.5 points.
• 4 servings=6.5 points.

CHICKEN POT PIE LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-by-12-inch baking dish with cooking spray.
• In a medium saucepan sprayed with cooking spray, combine chicken soup, dry milk powder and water.
• Stir in parsley flakes, carrots, onion, celery and mushrooms.
• Cook over medium heat for about 5 minutes or until mixture is heated through, stirring often.
• Remove from heat.
• Arrange half of noodles in prepared baking dish.
• Sprinkle half of chicken over noodles.
• Spoon half of sauce mixture of chicken.
• In a small bowl, combine cottage cheese and Parmesan cheese.
• Spread cottage cheese mixture evenly over sauce.
• Repeat layers.
• Sprinkle mozzarella cheese evenly over top.
• Bake for 40-45 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.
• Divide into 6 servings.

CHICKEN POT PIE LASAGNA

Steps:

• Prepare pasta according to package directions.
• Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through.
• Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes.
• Set aside. Place flour in a medium saucepan.
• Gradually add milk, stirring with a wire whisk until blended; stir in sherry.
• Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.
• Stir in salt and red pepper.
• Reserve one cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees.
• Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan.
• Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise)over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.
• Cover lasagne with foil and bake 1 hour.
• Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.
• Re-cover and let stand 15 minutes before serving.