Baked Chicken Recipes

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Take your leftover chicken to new heights with a few more ingredients. Big flavor affect in this low fat recipe. You may omit the salt and potato chips and use lemon pepper and cereal rather if you are on a low salt diet.

CRUNCHY CHICKEN BAKE

You will need:

2 tablespoons butter (margarine or olive oil may be applied rather of butter)
2 little onions, finely chopped
3/4 cup celery, diced
1 scant teaspoon of salt (optional – leave out if you are on a scaled down salt diet )
2 teaspoons lemon juice
1 may 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 may substitute 1 may evaporated milk and one packet ‘HERB-OX no sodium’ chicken bouillon for each may of soup)
1 cup mayonnaise (a lite mayo is fine)
2 cups cooked chicken, diced or cut into little 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 frozen as they are lower in salt, but you may use canned- drain well)
2 cups crushed potato chips (again you may 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 little 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 mixture into a greased casserole dish. A 2 quart rectangle dish is best but you may use whatsoever you have.

Sprinkle the crushed potato chips (or corn flakes) on top and bake until hot and bubbly. Remove from the oven and let stand for 5 minutes before serving

Serves 6-8

I don’t recognise in regards to 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 galore substitution suggestions for those on salt scaled down diets.

CHEESY CHICKEN AND VEGETABLE CASSEROLE

4 cups cooked pasta – macaroni, egg noodles,or shells are fine.
1 pound chicken cubed – skin got rid of if you like – You may use cooked left-over chicken if you like
1 may of cream of chicken soup – using a store brand will ordinarily concede you to reduce the in regards to of sodium over a national brand or You may substitute 1 may evaporated milk and one packet ‘HERB-OX no sodium’ chicken bouillon.
1 cup frozen mixed vegetables
1 /2 cup frozen corn
you may use canned but the sodium content will be higher. If using canned, drain and rinse beneath cool water. Rinsing canned vegetables helps cut down on galore of the salt.
2 cups grated cheese. I like one cup of cheddar and one cup of Monterrey Jack but you may 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. Prepare a 13 by 9 inch casserole by greasing with butter or olive oil and propagating the bottom with when it comes to 1/2 cup of cheese.

You will have to 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 heighten 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 may make substitutions in most recipes that will help you cut down on the concealed salt in your diet. These two recipes are just the tip of the ice burg. They prove you don’t have to sacrifice flavor because you have cut out the salt. Try these recipes soon. You and your heart will be glad you did.