Quote of the Day

I cook with wine... Sometimes I even put it in the food.

Chicken "Devine"

This is my "light" version of an old classic, Chicken Divan.  If you typically don't like curry, do not dismay.  The flavoring it provides for this dish is very subtle, and you can omit it completely if you must.

Ingredients

• 2 cups boneless chicken breasts (I boil and cut up 2-3)
• 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 2 tablespoons light sour cream
• 2 tablespoons light mayonnaise
• 1 1/2 cups cooked long grain rice
• 16 ounce package of frozen broccoli
• 1 tablespoon of lemon juice
• Greek Seasoning to taste
• Curry to taste (1-2 tablespoons)
• 1 1/2 cups of 2% milk shredded cheddar cheese
• Parmesan

Directions

1. Preheat oven to 375
2. Cook rice according to directions, adding a chicken bullion cube to the water used to make it.
3. Microwave broccoli according to directions.
4. Boil Chicken and shred into bite size pieces.
5. Add all ingredients aside from cheese to a 9 by 13 casserole dish and mix thoroughly.
6. Spread Cheddar Cheese over the mixture.
7. Sprinkle on small amount of parmesan cheese.
8. Place in the center of the oven until cheese is melted and casserole is bubbling hot (approximately 20 minutes.)

Side note: If you are trying to watch your carbs, omit the rice and double the broccoli for an equally delicious treat!

40 minutes | 15 min prep | SERVES 6-8

Light Chicken and Biscuit Casserole

I was craving some comfort food tonight, but didn't want to completely sabotage my diet.  After perusing the internet, unable to find a healthy casserole recipe that sounded "just right,"  I decided to create my own dish.  I hope you enjoy it as much as we did! Bon apetit!

Ingredients

• 2 cups boneless chicken breasts (I boil and cut up 2-3)
• 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 1/4 cup light sour cream
• 1/4 cup light mayonnaise
• 1 cup skim milk
• 2 cups cooked egg noodles
• 1 (12 ounce) package of frozen vegetable soup mix or mixed vegetables, of your choosing
• 1 (16 ounce) package refrigerated reduced-fat buttermilk biscuits
• 1 1/2 cups of 2% milk shredded cheddar cheese

Directions

1. Preheat oven to 375
2. Combine all ingredients (except for biscuits and cheese) in large saucepan. (I use the one I boiled the noodles in to conserve dishes.)
3. Pour this mixture into a 9 by 13 glass dish.
4. Sprinkle 1 cup of cheese over mixture.
5. Place in center of oven rack and cook for 20 minutes.
6. Cut Biscuits in half to make thinner.
7. Arrange biscuits on top of casserole mixture.
8. Sprinkle remaining 1/2 cup of cheese over the top.
9. Cook for an additional 25 minutes, or until biscuits are golden brown and casserole is bubbling.

Side Note: I leave the frozen veggies on counter to begin thawing while I cook the chicken and noodles.  I also sprinkle mixture with a little greek seasoning at the beginning.

1 hour | 15 min prep | SERVES 6