All Chicken Recipes

This recipe is really easy to put together and the soup really adds a lot of flavor. I would recommend cooking low fat chicken for your family at home or even a special party.

Low fat chicken recipe #1:

Ingredients #1:

2 (6 ounce) packages stuffing mix

4 cups cubed cooked chicken

2 (10.75 ounce) cans condensed cream of celery soup, undiluted

1 cup milk

2 celery ribs, chopped

1 teaspoon dried minced onion

1/4 teaspoon salt

1/4 teaspoon pepper

Directions #1:

1. Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the soup, milk, celery, onion, salt and pepper until blended; pour over chicken. Top with stuffing. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly.
2. I doubled this recipe and baked it in a 12×20 steam table pan for a bingo crowd, and they gobbled it up! I added 1 large chopped fresh onion, combined it with the celery and sauteed both in butter before adding it to the recipe. Also, before I added the soup mixture, I sprinkled two cups sharp cheddar cheese over the chicken.

You may want low fat chicken recipe with artichokes. I would like to share this recipe here.

Low fat chicken recipe #2:

Ingredients #2:

4 skinless, boneless chicken breasts

1 13.75-oz can water-packed artichoke hearts, drained

2 cups sliced mushrooms

1 garlic clove, minced

1 tsp dried oregano

1 15-oz can diced tomatoes

Freshly ground black pepper

Directions #2:

1. In a large nonstick skillet coated with nonstick cooking spray, sauté chicken breast for 5 minutes, turning once. Remove chicken and place in a glass baking dish.
2. Empty drained can of artichokes into dish over and around chicken.
3. Preheat oven to 350 degrees. Add mushrooms, garlic and oregano to skillet and gently sauté for 2 minutes. Add tomatoes and simmer for 10 minutes. Empty mushroom mixture over chicken breast and bake in oven for 20 minutes, or until the chicken breasts have reached an internal temperature of 165 degrees. Season with freshly ground black pepper and serve with noodles or rice.

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