Chicken Divan

    This has been a family favorite for awhile now, but due to the fact that I have to make homemade cream of mushroom soup, it doesn't get made very often. Six large servings, all major food groups, and a creamy sauce make this dish a winner all around.

Original recipe credit: www.passionatehomemaking.com

yield: 6 servings

a bunch of broccoli (4 cups chopped?)

3 cups cooked brown rice

3 cups shredded chicken

2 10-oz. cans cream of mushroom soup

1/2 cup mayonnaise

1 Tbsp curry powder

2 tsp lemon juice

1/2 cup grated cheese

1. Preheat oven to 350°.

2. Lightly steam broccoli, 5-7 minutes or until a fork just goes through when poked.

3. In a large bowl combine soup, mayonnaise, curry powder, and lemon juice, stirring well to combine.

4. Coat a 9 x 13 baking dish with cooking spray. Layer rice, then broccoli, then chicken, then soup mixture, spreading evenly. Sprinkle the top with cheese. Bake at 350° for 30 minutes or until it starts to bubble.

Chicken and Biscuits

Oooh, yummy. These are SO good! And easy! And healthy! I dare say you'll add them into your regular rotation of chicken dinners once you've had them.

yield: 6 servings

Original recipe credit: www.passionatehomemaking.com

Filling:

1 Tbsp olive oil

3 cups carrot, chopped (about 6)

1 medium onion, chopped

3 medium potatoes, washed and chopped

2 celery stocks, sliced (leaves too)

1 cup chopped green pepper

2 tsp salt

2 tsp dried thyme

1 1/2 tsp garlic powder

2 cups chicken broth

3 cups shredded, cooked chicken

1 cup milk

Biscuits:

1 1/4 cup white flour

1 cup whole-wheat flour

1 Tbsp baking powder

1/2 tsp dried parsley

1/2 tsp salt

1/4 tsp pepper

3 Tbsp olive oil

2 Tbsp butter, melted

1 cup + 2 Tbsp buttermilk

1. Preheat oven to 350°.

2. In a large stockpot, heat olive oil over medium-high heat. Add vegetables and spices; sauté for 5 minutes. Add chicken broth; bring to a boil. Reduce heat to low and simmer for 5 minutes. Add shredded chicken and milk; cook 5 more minutes.

3. While filling cooks, combine flours, baking powder, and spices in a medium bowl, stirring well with a whisk. Stir in olive oil, butter, and buttermilk with a wooden spoon, stirring just until moist.

4. Pour vegetable mixture into a 9 x 13-inch baking dish. Spoon biscuit batter on top of vegetable mixture by 1/4 cupfuls. Bake at 350° for 20 minutes or until a knife inserted in the center of a biscuit comes out clean.

Sausage and Bean Casserole

yield: 8 1-cup servings

1 cup chopped onion
16 oz turkey sausage, cut into 1/4-inch slices
2 garlic cloves, minced
14 oz low-sodium chicken broth
2 Tbsp brown sugar
2 Tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp pepper
3 16-oz cans cannellini beans, rinse and drained
1 bay leaf
1/8 tsp ground red pepper
3 slices whole wheat bread

1. Preheat oven to 375°.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and sausage to pan; sauté for 5 minutes or until browned. Add garlic and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar through red pepper. Bring to a boil; cover, reduce heat, and simmer for 5 minutes.
3. Place bread in a food processor, and pulse until coarse crumbs measure 1 1/2 cups.
4. Sprinkle breadcrumbs over bean mixture and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf.

Zucchini-Basil Lasagna

yield: 8 servings

2 cups fat-free cottage cheese
1/4 cup dried basil
1 egg
4 cups chopped zucchini
1/2 cup chopped onion
2 cups pasta sauce
9 lasagna noodles
1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350°.
2. Combine cottage cheese, basil, and egg in a small bowl, stirring with a whisk.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté until tender (about 5 minutes). Stir in sauce.
4. Spread 1/4 cup zucchini mixture in bottom of a 9x13 baking dish coated with cooking spray. Arrange noodles over zucchini mixture; top with 1/3 cottage cheese mixture, 1/3 zucchini mixture, and 1/3 mozzarella. Repeat procedure 2 times.
5. Cover and bake at 350° for 45 minutes. Uncover and bake 15 more minutes or until lasagna is heated throughout.

Squash-Chicken-Rice Casserole

Creamy and cheesy, this is the perfect "comfort food" dish.

yield: 6 servings

2 large cooked chicken breasts
8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked brown rice
1 cup shredded sharp cheddar cheese
1 cup sour cream
1/4 cup grated fresh Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 eggs

1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
3. While zucchini mixture cooks, shred chicken with a fork.
4. Combine zucchini mixture through sour cream, 2 Tbsp Parmesan cheese, salt, pepper, and eggs in a bowl; stir gently. Stir in chicken. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.

Squash-Rice Casserole

yield: 8 1-cup servings

8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice
1 cup shredded sharp cheddar cheese
1 cup fat-free sour cream
1/4 cup grated fresh Parmesan cheese
1/4 cup Italian-seasoned breadcrumbs
1 tsp salt
1/4 tsp pepper
2 eggs

1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
3. Combine zucchini mixture, rice, cheddar, sour cream, 2 Tbsp Parmesan cheese, and breadcrumbs through eggs in a bowl; stir gently. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.