Chicken Noodle Casserole

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3 tbsp butter
2 tbsp all-purpose flour
1 pint fat free half and half
1/4 c skim milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried minced onion
1 tsp Oregano
1 tsp Basil
2 c cooked chicken
1/2 c Italian cheese, shredded + about 1/4 c to sprinkle on top
1/4 c Parmesan cheese, shredded
16 oz. frozen mixed vegetables (I use peas, carrots, corn, and green beans)
8 oz. Whole grain egg noodles

1. Preheat oven to 400°. Spray a baking dish with non-stick cooking spray. Set aside.
2. Cook noodles according to package directions. Drain.
3. While noodles are cooking, melt butter in a deep skillet on medium low heat. When butter is melted, add flour and whisk until flour is absorbed. Whisk in half and half and milk. Turn heat up to medium and whisk until sauce is thickened.
4. Add salt, pepper, garlic powder, minced onion, Oregano, and Basil to sauce. Stir cheeses into sauce until melted, add chicken and vegetables to sauce.
5. Combine sauce to noodles. Stir until noodles are coated. Pour into prepared baking dish. Sprinkle with remaining cheese. Cover and cook for 20 minutes.

Yields about 6 servings


BBQ Chicken Naan Pizza

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4 Naan bread flats
1 lb. chicken breast
16 oz. BBQ sauce (I use Sweet Baby Ray’s)
4 tbsp crushed pineapple
1 c shredded mozzarella
4 scallions, diced

1. Place chicken in crock pot. Cover with BBQ sauce. Cook on high for 4 hours. At the end of the cook time, remove chicken from crock pot. Shred. Return to crock pot.
2. Preheat oven to 400°. Place naan flats on baking sheet. Top each flat with about 1/3 c BBQ chicken on bottom, 1 tbsp crushed pineapple, 1/4 c mozzarella cheese, and sprinkle with scallions.
3. Bake for 7-10 minutes. Slice each flat into quarters.

Yields 4 servings


Chicken Fried Rice


2 tbsp oil
2 tbsp sesame oil
8 oz. peas/carrots, (I use frozen)
2-3 small garlic cloves, minced
3 eggs, beaten
1/2 tsp salt
1/2 tsp black pepper
3 green onion, chopped
1 1/2 lbs chicken breast, cooked (I usually precook this in my slow cooker ahead of time)
3 c brown rice
soy sauce

1. Heat oils in deep skillet on medium low heat. Add peas/carrots to heated oil. Heat 5-6 minutes or until heated through. Add garlic, salt, pepper, and green onion.
2. Move peas/carrots to one side of skillet. Add beaten egg to the other side and scramble. Once eggs are scrambled, mix into peas/carrots.
3. Add cooked chicken to egg/peas/carrots. Heat thoroughly.
4. In a large bowl, add cooked rice and vegetable/chicken mixture.
5. Serve in individual bowls topped with desired amount of soy sauce.

Yields about 6 servings

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