Tag Archives: chicken

Healthy Gluten Free Leftover Enchiladas

Leftover Enchiladas from This Mama Cooks! On a Diet - thismamacooks.com

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Healthy Chicken Thai Pizza

Healthy Chicken Thai Pizza from This Mama Cooks! On a Diet - thismamacooks.com

Here’s another recipe from Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link]. Holly shares this Terrific Tip:

Buy pre-shredded carrots in bag. Purchase chopped green onions in produce department for extra ease.

If Peanut Sauce is too spicy or if desired, substitute barbecue sauce. You can also top with red pepper slices for vitamin C.

If you’re gluten free, use Udi’s Gluten Free Pizza Crusts.

Healthy Chicken Thai Pizza from This Mama Cooks! On a Diet - thismamacooks.com

Healthy Chicken Thai Pizza

Chicken, onion and carrots with peanut sauce make a spunky and robust phenomenal pizza.


  • 1 (12-inch) thin pizza crust or premade gluten free pizza crust
  • 1/4 cup peanut sauce
  • 1 1/2 cups chopped cooked chicken breast
  • 1/2 cup red onion slices
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onion
  • 1 cup shredded part-skim mozzarella cheese
  • 2 tablespoons chopped fresh cilantro, optional


  1. Preheat oven 450°F.
  2. Spread pizza crust with peanut sauce. Top with chicken, red onion, carrots, green onion and cheese.
  3. Place on oven rack and bake 8-10 minutes or until pizza is lightly browned. Top with cilantro, if desired.
Prep Time: 20 Minutes
Cook Time: 8 Minutes
Total Time: 28 Minutes
Servings: Makes 8 (1 slice) servings
  • Serving size: 1 slice
  • Calories: 221
  • Calories from Fat: 69 (31%)
  • Total Fat: 7g
  • Saturated fat: 2g
  • Unsaturated fat: 5g
  • Sodium: 356mg
  • Total Carbohydrates: 21g
  • Sugar: 2g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 30mg

Dietary Exchanges: 1 1/2 starch, 2 lean meat

Recipe and photo used with permission of the author.

Holly Clegg’s Easy BBQ Chicken Pizza

Holly Clegg’s Easy BBQ Chicken Pizza at This Mama Cooks! On a Diet - thismamacooks.comLiving in a post-graduation world can be stressful for many. You’re looking for work or may have just landed your first real job. You’re living on your own and you may be missing the ease of college life. Well, my friend, Holly Clegg, has a wonderful cookbook for those just starting to cook for themselves, roommates and friends - Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence: Cooking Basics Plus 150 Easy Healthy Recipes [affiliate link] – which features delicious and easy-to-make recipes like this one for BBQ Chicken Pizza. (Holly’s Terrific Tip: Great option to use leftover or rotisserie chicken for a quick meal. )

Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Don’t forget to check out Holly’s new cookbook, Clegg's trim&TERRIFIC Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms (affiliate link).

Graduation – don’t let the kitchen be stressful in a time of change

So you just graduated, now what? Graduation and moving out of the nest and into your first apartment can be a very exciting yet overwhelming time. Don’t let the kitchen be a reason to stress. Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence is your answer to all things food, helping you stock your pantry, and cook your favorite meals healthy and easy!

This will be your go-to book for simple dishes that feed and please – no need for unhealthy dining out! Forget dialing the delivery guy when you can whip up this fast food BBQ Chicken Pizza in no time! With just a few simple savory ingredients you can keep on hand you can easily impress – and this pizza happens to be good for you! With everything you need to know about tackling the kitchen, from healthy delicious recipes to all you need to whip them up – this cookbook, KITCHEN 101: Secrets to Cooking Confidence is a must have for the proud graduate this season!

Holly Clegg’s Easy BBQ Chicken Pizza at This Mama Cooks! On a Diet - thismamacooks.com

Easy BBQ Chicken Pizza

Nothing beats this all-time easy favorite.


  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • Salt and pepper to taste
  • 2 tablespoons plus 3/4 cup barbecue sauce, divided
  • 1 (10-13.8-ounce) can refrigerated pizza crust, Boboli crust or premade gluten freee pizza crusts
  • 1 1/2 cups shredded part-skim mozzarella cheese or reduced-fat Cheddar cheese (or combination)
  • 1 small red onion, thinly sliced
  • 1/4 cup chopped green onions


  1. Preheat oven 425°F.
  2. In large nonstick skillet, season chicken to taste and stir-fry over medium heat until done. Remove to bowl and toss with 2 tablespoons barbecue sauce.
  3. Coat nonstick pizza pan with nonstick cooking spray. Unroll crust and place in pan; starting at center, press out with hands. Spread pizza crust with remaining 3/4 cup sauce. Sprinkle evenly with cheese, red onion slices, chicken and green onions.
  4. Bake 8-10 minutes or until light golden brown.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: Makes 8 servings
  • Serving size: 1 slice
  • Calories: 271
  • Calories from Fat: 62 (23%)
  • Total Fat: 7g
  • Saturated fat: 3g
  • Unsaturated fat: 4g
  • Sodium: 569mg
  • Total Carbohydrates: 28g
  • Sugar: 12g
  • Fiber: 1g
  • Protein: 21g
  • Cholesterol: 50mg

Dietary Exchanges: 1 starch, 1 other carbohydrate, 2 1/2 lean meat

Recipe and photo used with permission of the author.

Healthy Slow Cooker Buffalo Chicken and Ranch Sliders

Slow Cooker Buffalo Chicken and Ranch Sliders at This Mama Cooks! On a Diet - thismamacooks.com

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Slow Cooker Lemon, Garlic and Rosemary Chicken

Slow Cooker Lemon, Garlic and Rosemary Chicken at This Mama Cooks! On a Diet - thismamacooks.com

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Made with Love: The Meals on Wheels Family Cookbook and Green Chile Posole

Grant’s Green Chile Posole

Usually I’m very disappointed with celebrity cookbooks as the recipes are just the same old stuff and the quality of the recipe and book are usually so-so.  Well, that’s not the case with Made With Love: The Meals On Wheels Family Cookbook! The recipes are unique, modern and interesting, and the photographs are beautiful. Even better, the profits from each sale help the Meals On Wheels Association of America.

Recipes in Made With Love come from celebrity chefs like Mario Batalli, TV food personalities Paula Deen and Martha Stewart, and movie stars galore like Helen Mirren and Judi Dench. The cookbook even features recipes from politicians like Senator Al Franken, whose Wild Rice & Turkey Hot Dish is something he makes for his family every Thanksgiving. Another politician whose recipe I admired was Alabama Governor Steven L. Beshear’s Spoon Cornbread. It’s a family recipe that’s been made for generations and is served at family functions at the Governor’s Mansion.

Other recipes to check out include Adam West’s Sawtooth Mountain Pot Roast, which is shown on the cover, and Maya Angelou’s Jollof Rice. (Yeah, Batman and poets can sure cook!) Both are on my “To Make” list! For more information on Made With Love be sure to check out the book trailer, Twitter, and Facebook pages.

Made with Love: The Meals on Wheels Family Cookbook

Robert Egger’s recipe for Posole

Made With Love also features recipes from Meals on Wheels volunteers and others who help feed the needy, like Robert Egger. Robert is the president of DC Central Kitchen, which provides meals for thousands of at-risk individuals. DC Central Kitchen also helps train once-homeless adults in the culinary field. This recipe was created in honor of his wife’s stepdad, Grant, who was from New Mexico.

Grant’s Green Chile Posole

Grant’s Green Chile Posole


  • 1 tablespoon olive oil
  • 2 pounds chicken tenders, or boneless, skinless breasts, cut into strips
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 (15-ounce) cans hominy, drained
  • 3 (32-ounce) containers chicken broth
  • 4 (2-ounce) cans chopped green chilies
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano
  • Salt and ground black pepper, to taste
  • Flour tortillas, warmed and buttered, to serve


  1. In a large pot over medium-high heat, warm oil. Add chicken and cook until it begins to brown, about 5 minutes. Add onion and garlic, and continue cooking until onions soften, about 2 minutes.
  2. Add hominy, broth, chilies, and oregano and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Remove from heat, and season to taste with salt and pepper.
  3. Ladle into bowls, and serve with tortillas.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Servings: Serves 6
  • Serving size: 1/6 of recipe

Disclosure: I was provided with a copy of Made With Love to facilitate this review. All opinions and experiences are my own. Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

Chicken and Sausage Paella from Allergy-Free and Easy Cooking

Chicken and Sausage Paella from Allergy-Free and Easy Cooking at This Mama Cooks! On a Diet - thismamacooks.com
As a community leader for Udi’s Gluten Free, I’m always on the lookout for new cookbooks written for people who are gluten free. That’s why I’m excited to share with you Cybele Pascal’s new cookbook, Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame. As you can tell by the title, it’s also for people with food allergies and food sensitivities, and is a follow up to her book The Allergen-Free Baker’s Handbook.

I met Cybele at a blogger event in Los Angeles over a year ago. She knows all about dealing with food allergies having cooked that way since 2001 after her son, Lennon, was as diagnosed with severe dairy and soy allergies. She obviously knows her stuff, which is why she’s an Ambassador Who Cares for Food Allergy & Anaphylaxis Network. You can find more about her on her website cybelepascal.com.

Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame

Cybele also has great taste and style, which is why I fell in love with her new cookbook and love dipping into it to find ideas for what to make for dinner. I’ve already made her Garam Masala Lamb Chops with Cumin Quinoa, which was fantastic and a huge hit with my family. To quote my daughter, Lucie, “I really don’t like quinoa, Mom. But this is so good!” She even got her brother to eat it!

The recipes in Allergy-Free and Easy Cooking are similar to the way I like to cook – healthy, delicious and can quickly be put together on a weekday night. Cybele’s recipes aren’t complicated and fussy, and don’t contain a zillion hard-to-find ingredients. Like me, she loves ethnic foods, such as Sopa de Lima, as well as classic family favorites like Chicken Noodle Casserole. In addition, she has a lot of great tips for those new to allergy-free cooking, like how to stock your pantry and what kitchen equipment you’ll need. It’s a great book for beginners as well as seasoned cooks who need to eliminate allergens in their kitchens.

Chicken and Sausage Paella from Allergy-Free and Easy Cooking at This Mama Cooks! On a Diet - thismamacooks.com

Chicken and Sausage Paella

Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.


  • 1 cup long grain basmati rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 pound chicken tenders, cut crosswise into 1-inch pieces
  • 3/8 teaspoon smoked Spanish paprika
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 8 ounces chorizo, andouille, linguica, or kielbasa, cut into 1/4-inch-thick rounds
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced or pressed
  • 1/4 teaspoon saffron, crushed
  • 1/2 teaspoon dried oregano
  • 1 (14.5-ounce) can diced tomatoes
  • 3/4 cup frozen peas
  • 1 tablespoon chopped fresh parsley, plus more for garnish


  1. Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
  2. Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
  3. Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more. Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so. Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed. Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: Serves 6
  • Serving size: 1/6 of recipe

Disclosure: I was provided with a sample copy of Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame to facilitate this review. All opinions and experiences are my own.

As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.  Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

Apple Ginger Marinade for Smoked Beer Can Chicken

Apple Ginger Marinade for Smoked Beer Can Chicken at This Mama Cooks! On a Diet - thismamacooks.com

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Brined Chicken Quarters from “Dadgum, That’s Good, Too!”

Brined Chicken Quarters from

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Moroccan Chicken with Eggplant-Zucchini Ragout

Moroccan Chicken with Eggplant-Zucchini Ragout

This time of year is hectic for many families – it certainly is at my house! Many of us are in back-to-school mode, trying to figure out new schedules and homework. On top of that, if we’re gardeners, we’re inundated with all that zucchini from our garden. Or for the non-gardeners, all the wonderful eggplant and zucchini we find at the grocery store or farmer’s market!

This one-pot meal for Moroccan Chicken with Eggplant-Zucchini Ragout is an answer to both problems. It’ll use up some of those garden goodies, and it’s a simple dish to make on a school night. While it cooks, you can help the kids with homework, organize backpacks, and unload the dishwasher.

This recipe is courtesy of the National Chicken Council. Check out their website at eatchicken.com for more chicken recipes and chicken resources. You can also connect with them on Facebook at For the Love of Chicken.

Moroccan Chicken with Eggplant-Zucchini Ragout

Serves 4


  • 1 1/2 to 2 pounds chicken leg quarters
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 small eggplant, cut into ½-inch dice
  • 1 medium zucchini, cut into ½-inch dice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 14 cup white wine or water
  • 1 (14.5 ounce) can diced tomatoes with juices
  • 1/4 cup pimento-stuffed green olives, roughly chopped
  • 2 tablespoons capers, rinsed
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons parsley, minced


  1. In large skillet over medium high-heat, warm 2 tablespoons olive oil. Season leg quarters with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add leg quarters to pan, skin-side down. Brown chicken, turning once, 8 to 10 minutes per side. Remove chicken to plate and drain off all but 2 tablespoons oil.
  2. Add eggplant to hot pan and cook, stirring, 5 minutes. Add remaining tablespoon olive oil, along with zucchini, onion and garlic. Cook 5 minutes, stirring occasionally.
  3. Raise heat to high and add white wine to pan, stirring to scrape up any browned bits. Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 40 minutes or until cooked through or until an instant read thermometer reads 170 degrees F.
  4. To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutritional information

  • 370 calories
  • 20 g fat
  • 4 g saturated fat
  • 900 mg sodium
  • 17 g carbohydrate
  • 6 g fiber
  • 8 g sugars
  • 28 g protein

Recipe and picture used with permission from the National Chicken Council.

POMegranate Grilled Chicken Mohammara

Pomegranate Grilled ChickenAs promised, here’s another pomegranate recipe from the folks at POM Wonderful. This one’s a little involved, so save it for a special occasion or weekend meal. Overall, this is a very healthy dish. You can make it even healthier by substituting stevia for sugar. If you have a nut allergy, use pine nuts (which are seeds) instead of walnuts.

Finally, head over to the POM website to get a $1 off coupon on your next POM Wonderful purchase and for more pomegranate recipe.

POMegranate Grilled Chicken Mohammara by Chef Jose Andres

Time to Table: 20 Minutes Prep, 4 Hours Marinating, 1 Hours 45 Minutes Cooking

Servings: 2 to 4


Pom Molasses

Chicken Marinade

  • 2 tablespoons POM Molasses (directions below)
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 clove garlic
  • zest from 1 lemon
  • 1 pound boneless, skinless chicken breast, cut into 1/2-oz. pieces

Mohammara Sauce

  • 1/3 cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
  • 1-1/2 tablespoons POM Molasses (directions below)
  • 3 red bell peppers
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons minced garlic
  • 1 cup minced shallots
  • 2/3 cup chopped walnuts, lightly toasted
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground long pepper (also known as Java pepper) or red pepper flakes
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 2 teaspoons red wine vinegar
  • 2 tablespoons chopped fresh parsley leaves


POM Molasses

  1. Prepare fresh pomegranate juice.*
  2. Combine the pomegranate juice, sugar and lime juice in a saucepan over medium heat and stir until the sugar has dissolved. Reduce heat to medium-low and cook until the liquid has reduced to 1 cup, about an hour. It should be dark in color, and the consistency of thick syrup that coats the spoon. Set aside to cool. Store pomegranate molasses in refrigerator in a clean jar with a tight-fitting lid.

Chicken Marinade

  1. Combine the bell pepper, 2 tablespoons POM Molasses, paprika, bay leaf, garlic and lemon zest in a food processor; puree into a paste. Coat the chicken pieces with the marinade, cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).

Mohammara Sauce

  1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  2. Place the bell peppers on a foil-lined baking sheet. Brush peppers all over with olive oil and roast in the oven under the broiler for about 10 minutes, turning frequently to prevent burning, until the skins are blistered and blackened on all sides. Remove peppers from the oven and lay a clean kitchen towel over them until cool enough to handle, about 10 minutes. This will make the skins easier to remove.
  3. Peel off the skins, and then remove the stems and seeds, and slice into strips.
  4. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat, and cook the garlic and shallots, stirring often, until light golden, about 7 to 10 minutes. Reduce heat to medium and add half of the walnuts, all of the cardamom, long pepper, cinnamon, 1/3 cup POM Molasses and vinegar. Stir until well combined and cook for another 15 minutes. Add the roasted peppers and cook for 5 more minutes. Season to taste with salt and set aside to cool.
  5. Transfer mixture to a food processor and blend until well combined.

Grilling instructions:

  1. Remove chicken from marinade and slide pieces onto four long metal skewers. Discard remaining marinade.
  2. Grill chicken pieces over medium-high heat until cooked through, about 8 minutes on each side. Set aside to rest slightly.
  3. To serve, spoon some Mohammara sauce onto each plate, and carefully slide chicken pieces off skewer onto the plate, keeping the pieces together in a row. Garnish with fresh pomegranate arils, the remaining toasted walnuts and parsley.

* For 4 cups of juice, cut 8–12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**0.5 fl oz of concentrate = 1 tablespoon To make pomegranate juice, mix 1 part concentrate with 4 parts water.
***José’s tip: Serve any remaining Mohammara sauce with toasted pitas.

Recipe and photo courtesy of POM Wonderful and used with permission.

Healthing up Grandma’s Chicken and Rice Casserole from Everyday Health’s Recipe Rehab


This is one Recipe Rehab episode where I’m totally in disagreement with the Holden family. Chef Jet uses too many processed foods like canned soup, prepared rice and canned fried onions for my comfort in his Chicken and Rice Casserole recipe. On the other hand, Chef Daniel prepares an elegant, one pot dish that takes about 30 minutes to cook from wholesome ingredients – chicken, rice, lemons, chicken broth, and rosemary. I also like that he says his 10-year-old daughter loves his version of Chicken & Rice – a big endorsement if you’re cooking for kids.

Watch Low-Fat Chicken and Rice Recipe here or below. You can also watch Chef Daniel here or Chef Jet here prepare their versions of Grandma’s Chicken and Rice Casserole.

Recipe Rehab episodes air every Friday at 1 ET on the Everyday Health YouTube .

Nutritional breakdowns



Servings: 4

Amount Per Serving

Calories: 617

Total Fat: 19.90g

Cholesterol: 184mg

Sodium: 705mg

Total Carbs: 44.76g

Dietary Fiber: 1.87g

Sugars: 3.45g

Protein: 54.14g



Servings: 4

Amount Per Serving

Calories: 586

Total Fat: 9.45g

Cholesterol: 72mg

Sodium: 220mg

Total Carbs: 87.27g

Dietary Fiber: 5.74g

Sugars: 7.56g

Protein: 37.83g



Servings: 4

Amount Per Serving

Calories: 373

Total Fat: 9.79g

Cholesterol: 64mg

Sodium: 898mg

Total Carbs: 39.87g

Dietary Fiber: 3.98g

Sugars: 6.94g

Protein: 29.45g

Original Chicken and Rice Recipe 

  • Used 1 cup white rice
  • Uses ¼ cup (1/2 stick) butter
  • Used 1 cup whole milk
  • Uses full fat canned soups: cream of chicken, cream of celery, & onion soup
  • Uses 2 pounds chicken breast
  • The casserole bakes for 2 ½ hours!!!

Chef Daniel’s recipe

  • Replaced white rice with long grain brown for fiber
  • Eliminated butter
  • Used only 1 tablespoon butter
  • Eliminated milk
  • Only used low-sodium chicken broth and not canned soup
  • Cut amount of chicken breasts down to 1 pound
  • Added fragrant lemon, garlic, and rosemary (all without fat or calories)
  • Cooked in a pot on the stove for only 30 minutes

Chef Jet’s recipe

  • Used rice pilaf for added fiber
  • Eliminated butter
  • Used nonstick cooking spray and only 2 teaspoons olive oil
  • Replaced whole milk with low fat and reduced to ¾ cup
  • Used only 1 can of fat free cream of mushroom soup
  • Reduced the chicken breast down to only 2 cups
  • Added vegetables: green beans, mushrooms, onion, and pepper
  • Topped with fried onions for a little crunch
  • The casserole bakes for only 20 minutes

Which version of the Chicken and Rice Casserole did you like – Chef Jet’s or Chef Daniel’s?

Picture, video and nutritional information courtesy of Everyday Health.