BBQ Chicken, Spinach, Mushroom Pizza

BBQ Chicken, Spinach, & Mushroom Pizza




Did you know you can go the pizza counter at Whole Foods and ask for their 50/50 Whole Wheat blend pizza dough that they use to make their pizzas? They sell it frozen and wrapped in plastic for about $2.50. You just bring it home and thaw it out. It's not sold in the freezer case where the rest of the frozen dough is sold so you have to ask for it.

Chicken and Stuffing Casserole

I got this recipe from my sister. It's fantastic and kids love it.

Chicken and Stuffing Casserole

3-4 Chicken Breasts
1 box of Stove Top Stuffing (I use whole wheat stove top)
1 can cream of healthy request mushroom soup (you can substitue for cream of celery or cream of chicken)
1 pint or 16oz container of light sour cream
3-4 slices of swiss cheese.

Prepare stuffing as directed on the package and place in a sprayed 9x13 pan or casserole dish.
Place raw chicken breasts on top of the cooked stuffing
Place one slice of swiss cheese over each chicken breast.
Mix the soup and sour cream together and then spread over the top of the dish.
Bake at 350 for 40-45 minutes.

Serve chicken breast with stuffing on the side and cover with the soup "gravy"

Cheesy Chicken Enchiladas (low carb)

Cheesy Chicken Enchiladas

Ingredients:

1lb boneless/skinless chicken breasts
1 packet of taco seasoning
1 can of Cream of Chicken soup
1 16 oz. container of light sour cream
1 can rotel tomatos w/chilies (mild)
1 can of enchilada sauce (mild)
1 8 oz.package of light cream cheese
1 package of shredded cheddar jack Mexican blend cheese
1 package of Mission carb balance whole wheat flour tortillas

Directions:

Pre-heat oven to 350

Dice uncooked chicken breast and place in a baggie with 1packet of taco seasoning. Shake and mix well and set aside.

In a large bowl, mix together cream of chicken soup, sour cream, rotel, cream cheese, ½ can of enchilada sauce, and ½ package of cheddar jack Mexican blend cheese. Set aside 1 ½ cup of mixture.

In a skillet, cook the diced chicken breast in olive oil until just cooked (do not overcook). Add chicken to filling mixture.
In a 9x13 baking dish, pour ½ can of enchilada sauce to cover the bottom of the dish.

Spoon mixture onto tortillas and roll up enchilada style, placing each enchilada into the baking dish, seam-side down.

Tightly place enchiladas side by side until the dish is full (about 6-8 enchiladas)

Cover the top with the remaining 1 ½ cup of filling mixture.

Use the remaining ½ package of cheese to sprinkle over the top and cover with aluminum foil.

Bake covered at 350 for 35-40 minutes.

Uncover mixture and bake for an additional 10 minutes uncovered or until cheese is melted.