Best Chicken Olé Low Fat Recipes

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CHICKEN CASSEROLE OLE'



Chicken Casserole Ole' image

This is always a winner! I've tried to make it as low fat as possible. 545 Calories/serving. Leftovers are yummy!

Provided by Sarah Rachele

Categories     Chicken Breast

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

10 1/2 ounces cream of mushroom soup (fat free)
10 1/2 ounces cream of chicken soup (fat free)
1 (4 ounce) can diced green chilies
10 ounces monterey jack cheese, grated
10 ounces low-fat cheddar cheese, grated
9 flour tortillas, six inch size cut into bite-size pieces
3 -4 chicken breasts, skinless, boneless, cooked and cut into bite size pieces
1 (13 ounce) can evaporated skim milk

Steps:

  • Just in case you didn't see, boil the chicken now.
  • Mix together soups, and chilies in a small bowl and set aside.
  • Mix cheeses in a small bowl and set aside.
  • Spray a 13X9X2-inch baking dish with cooking spray.
  • Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture.
  • Repeat layers with remaining ingredients starting with tortillas and ending with cheese.
  • Pour evaporated skim milk evenly over top of casserole and let stand for one hour.
  • Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.

Nutrition Facts : Calories 671.9, Fat 34.6, SaturatedFat 15.9, Cholesterol 107.3, Sodium 1828.8, Carbohydrate 39.2, Fiber 1.6, Sugar 9.9, Protein 49.4

CHICKEN OLE



Chicken Ole image

I found that is a great low fat recipe, that is also high in protein and low in carbs!! I got this from Low Fat, Low Calorie, Low Cholesterol Light Cooking Cookbook Special Notes: I used yogurt instead of sour cream and it tasted great! I also used parsley instead of chutney ..

Provided by qiltkitty

Categories     Chicken

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

1/2 cup medium hot chunky salsa
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
3 whole boneless skinless chicken breast halves
2 tablespoons margarine
chopped fresh chutney (to garnish)
low-fat sour cream or fat free sour cream (optional)

Steps:

  • Combine salsa, mustard and lime in large container.
  • Add chicken, turning to coat.
  • Cover; marinate in refrigerator for at least 30 minutes.
  • Melt margarine in large skillet over medium heat until foamy.
  • Remove chicken from marinade; reserve marinade.
  • Add chicken to skillet; cook about 10 minutes or until brown on both sides.
  • Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
  • Remove chicken to serving platter.
  • Boil marinade over high heat for 1 minute; pour over chicken.
  • Garnish with parsley.
  • Serve with Sour Cream.

Nutrition Facts : Calories 364.6, Fat 14.6, SaturatedFat 3, Cholesterol 151, Sodium 857.1, Carbohydrate 4.7, Fiber 1.4, Sugar 1.7, Protein 51.8

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