Weight Watchers Chicken and Cheese Casserole

"This recipe came from a card that was handed out with my weekly Weight Watchers materials. It's comfort food for 6 points per serving. Note: substitute turkey for chicken if desired."
 
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photo by 2Bleu
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photo by Katricia75 photo by Katricia75
photo by Mistress of Tea photo by Mistress of Tea
Ready In:
55mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • In a large casserole, combine all ingredients, mixing well.
  • Bake,covered, 35-45 minutes.
  • Remove cover; bake 10-15 minutes longer.
  • Serve immediately.

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Reviews

  1. After reading the other reviews, I decided to experiment. Some of the reviews said the casserole had a "soup" consistseny. Preheat oven at 350 degrees and oil a rectangle casserole dish. I used 2 cups of whole wheat macaroni (cooked), 2 cups of chicken breast (cooked), 2 cans of Healthy Request Mushroom soup (undiluted), skim milk (about 1 can measured from the soup can), 1.5 cups of shredded parmesan cheese, grilled onions, and lots of spices. First, I grilled the onions and chicken in separate pans with extra-virgin olive oil. I added garlic powder and italian seasoning. I also cooked the noodles. In a bowl, I mixed the soup, milk, cheese, and other ingredients once they are finished cooking on the stove top. I also added more garlic powder, italian seasoning, and rosemary. I put the mixture in the dish and baked it for 30 mins, covered. Last, I cooked the casserole for 15 mins uncovered. It was good, healthy, and had the right consistency. I will be making this again!
     
  2. Just a note. According to WW new Points this is 5 pts for 1/8th of the casserole. :)
     
  3. I love to cook, and was sad when I started Weight Watchers because I assumed that a lot of the fun would go out of cooking. I am so glad that I was wrong about that though, and I thought this dish was DELICIOUS. Excellent comfort food. I used 3 chicken breasts, one can of ff cream of chicken, one can of ff cream of mushroom, and added mushrooms, onions and peas. It was perfect. Thanks Budgie! :)
     
  4. You can do so much with this casserole. I omitted the macaroni, used 1 can 98% fat free cream of chicken soup, 1 can 98% fat free cream of chicken & mushroom soup, 2% cheese and fat free milk. On one side, I added crushed butter crackers and sprayed them with spray butter for the kids. My whole family loved it. You could add fat free noodles, brown rice, broccoli...the possibilities are endless....Thanks for the recipe...I will use it often!
     
  5. Okay so I used bugiegirls recipe. I made this like I do all recipes. I followed it accordingly as it appeared without reading reviews first. Really I do this because to each their own taste. Also because a lot of people think they're Gordan Ramsey and can also make it better. So I personally found it not to be soupy as some would say. I did find it was kinda blain to me but nothing that a little fresh ground pepper didn't take care of. My wife personally thought it was just fine. Also it drives me batty that when a recipe says it serves this many servings but doesn't mention serving size as this recipe has done. Overall I enjoyed this dish and would make it again. I'd just personally season my chicken and cook it just a little ( not all the way)before combining it with the other ingredients and baking it.
     
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Tweaks

  1. I added lots of veggies so that I could bulk it up without adding points! Only had 1 cup chicken, so added 1 cup frozen peas and 1/2 cup frozen broccoli. Also added 1/2 tspn garlic powder and 10 grinds fresh pepper
     
  2. I've made this several times and it's been a hit with everyone who has tried it. It doesn't taste like it would be considered a Weight Watchers recipe at all. It's very filling and really satisfies that "comfort food" craving I get a lot since I've been on WW. It's very reminiscent of Tuna Noodle Casserole, except, of course, with chicken instead of tuna. I only used one can of milk and COOKED pasta and everything turned out perfectly. I also would recommend not adding in all the extra spices etc. that some people are suggesting, unless of course you like your mac and cheese dishes or tuna noodle casseroles to taste like a spice cabinet. I HAVE to have a lot of flavor in my food, and I really enjoyed just a dash of plain old salt & a few grinds of fresh pepper. The cheese and soup already have some salt in it, and I noticed the first time, it was very easy to over-salt before it was cooked.
     
  3. I substituted cream of chicken soup as my hubby doens't care for mushrooms..it turned out very good and I will definitely make this one again. this is indeed comfot food for sure. Easy and yummy, how could you go wrong? Thanks for posting.
     
  4. Didn't care for the mushroom flavor. Would make again with cream of chicken soup instead.
     
  5. This was so delicious, and perfect on a cold night! I've never been a fan of cream of mushroom soup so I subsituted 2 cans of lowfat cream of chicken soup instead. I used whole wheat pasta and added onion and salt and pepper as well. I'm also just reading that you should cook this covered, which I didn't and it actually turned out perfect. This is a keeper - I could eat this everyday!
     

RECIPE SUBMITTED BY

I have always enjoyed cooking and looking for recipes. I have to admit though, until I joined Weight Watchers four years ago I never did much cooking. Since then it has became vital to do my own cooking and I find I am really good at it. I really enjoy trying new ingredients like Quinoa, Millet, Porktenderloin, hoisin sauce, beans, Textured Vegetable Protein among many other new ingredients. My family has started thinking I am a little weird with all the unusual ingredients I have in my pantry. My passions are my 3 nephews, Matthew, Lucas and Charles and my 8 parrots, Guy, Pete, Toby, Daisy, Zeke, Ernie, Max and Lu. They keep me positive when life takes a nose dive.
 
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