Chicken Recipes - 2 Recipes For Oven Baked Chicken
Take your leftover chicken to new heights with a few more ingredients. Big flavor impact in this low fat recipe. You can omit the salt and potato chips and use lemon pepper and cereal instead if you are on a low salt diet.
Chicken Recipes - 2 Recipes For Oven Baked Chicken
Crunchy Chicken Bake
You will need:
2 tablespoons butter (margarine or olive oil may be used instead of butter) 2 small onions, finely chopped 3/4 cup celery, diced 1 scant teaspoon of salt (optional - leave out if you are on a reduced salt diet ) 2 teaspoons lemon juice 1 can each cream of mushroom soup and cream of celery soup (10 3/4 ounce cans) Use a store brand for lower sodium content. Read the labels. (You can substitute 1 can evaporated milk and one packet 'Herb-Ox no sodium' chicken bouillon for each can of soup) 1 cup mayonnaise (a lite mayo is fine) 2 cups cooked chicken, diced or cut into small pieces 2 cups cooked rice (this could be left over as well) 1/2 cup slivered almonds 4 hard-boiled eggs,chopped 1 to 1 1/2 cups peas (I prefer icy as they are lower in salt, but you can use canned- drain well) 2 cups crushed potato chips (again you can use a low salt chip or substitute corn flakes)
Turn on the oven,setting it to 375 degrees.
In a skillet melt the butter over medium heat.Add onions and celery.Cook until soft. Meanwhile in a small bowl mix the salt and lemon juice together. Add the onion and celery mixture. Stir in both soups and the mayonnaise. Be sure they are well mixed.
Stir in the chicken, rice,peas,almonds,and eggs. Pour the composition into a greased casserole dish. A 2 quart rectangle dish is best but you can use anything you have.
Sprinkle the crushed potato chips (or corn flakes) on top and bake until hot and bubbly. Take off from the oven and let stand for 5 minutes before serving
Serves 6-8
I don't know about you but in my house anything that includes cheese will get good reviews. Here is a cheesy casserole that the whole family loves. I have made some substitution suggestions for those on salt reduced diets.
Cheesy Chicken And Vegetable Casserole
4 cups cooked pasta - macaroni, egg noodles,or shells are fine. 1 pound chicken cubed - skin removed if you like - You can use cooked left-over chicken if you like 1 can of cream of chicken soup - using a store brand will usually allow you to sell out the about of sodium over a national brand or You can substitute 1 can evaporated milk and one packet 'Herb-Ox no sodium' chicken bouillon. 1 cup icy mixed vegetables 1 /2 cup icy corn you can use canned but the sodium article will be higher. If using canned, drain and rinse under cool water. Rinsing canned vegetables helps cut down on some of the salt. 2 cups grated cheese. I like one cup of cheddar and one cup of Monterrey Jack but you can use what types you prefer. Lemon Pepper or salt and pepper. Lemon pepper replaces salt and enhances flavors Dash of dried, sweet basil Butter, olive oil, vegetable oil or cooking spray to cook chicken
Start the oven.Set if to 350 degrees. Put in order a 13 by 9 inch casserole by greasing with butter or olive oil and spreading the bottom with about 1/2 cup of cheese.
You should cook the pasta according to package directions. Drain and let cool slightly.
In a skillet, cook the chicken in butter or oil over medium heat until brown (and crispy if you like). (Omit this step if using cooked, left-over chicken. You may want to quickly brown the meat to improve the flavors)
Combine the cooked chicken with the noodles,soup,mixed vegetables, corn, 1 cup of cheese, and seasonings.
Pour into the baking dish. Sprinkle the remaining 1/2 cup of cheese over the top. Bake 20 minutes. Let stand 5 minutes before serving.
Serves 6-8 people
You can make substitutions in most recipes that will help you cut down on the hidden salt in your diet. These two recipes are just the tip of the ice burg. They prove you don't have to sell out flavor because you have cut out the salt. Try these recipes soon. You and your heart will be glad you did.
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