Smothered Chicken with Pierogies

1 dozen potato and cheddar cheese pierogies
1 can lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained (I left these out)
1 cup frozen peas (I used peas and carrots since that was all I had)
2 cups cubed or shredded cheese

Preheat the oven to 350.  Spray a 2 quart dish with cooking spray.

Thaw pierogies in boiling water for 5 minutes, drain and place in dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken.  Cook stirring about 5 minutes or until heated through.  Pour over pierogies.  Bake 15 minutes.
Serves 4. 
I am excited over the fact that pierogies are only 1 WW point!  This entire meal was 7 points per serving.

Chicken Macaroni Bake

Ingredients:

• 0.25    cup    Onions, chopped
• 2    Tablespoons butter or margarine
• 1/4    cup milk
• 10.5    ounces cream of chicken soup
• 1 1/2    cups chicken (or Turkey), cooked & cubed
• 4    ounces cheddar cheese, shredded
• 8    ounces pasta, any variety, cooked
• 1/8    cup buttered bread crumbs

Directions:

Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake at 350 for 30 minutes or until hot. 

Servings:

4-6  (We actually turned it into 8 servings which made it 5 WW points a serving). 

Freezing Instructions:

Prepare up to the point of baking – DO NOT BAKE. Place foil on baking dish and write the following instructions: Remove foil. Bake at 350 for 30 minutes (if thawed) or 1 hour (if frozen) or until hot.

Another great recipe from Once a Month Mom.

Chicken Broccoli Casserole

Ingredients:

• 10 ounces cream of chicken soup
• .25 cups onion, diced
• .25 cups mayonnaise
• 1.5 teaspoons Worcestershire sauce
• 1 teaspoon curry (I didn't put this in mine since I didn't have it)
• 2 cups chicken, cooked & diced
• 1 cup cooked broccoli, drained & chopped
• .5 cups cheddar cheese, shredded
• 8 ounces refrigerated biscuits

Topping

• .25 cups sour cream
• 1 egg
• 1 teaspoon celery salt (Once again, didn't have, didn't use)
• .5 teaspooons salt

Directions:

Preheat oven to 375 degrees. In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. Bake for 20-25 minutes. Separate biscuits and each in half. Arrange biscuit halves around edge of hot casserole, cut side down. Place topping over biscuits. Bake at 375 degrees for an additional 20-30 minutes or until golden brown.

This is another great recipe I got at Once a Month Cooking.

Quick Chicken & Dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
Paprika, if desired

1.  Heat 1/12 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2.  Stir Bisquick mix and 1/3 cup milk until soft dough forms.  Drop dough by small spoonfuls onto chicken mixture (do not drop into liquid).  Sprinkle with paprika.
3.  Cook uncovered over low heat 10 minutes.  Cover and cook 10 minutes longer. 

I served this over rice with cut up fruit.  Next time I will add some seasonings to the Bisquick though. 

Chicken and Asian Rice

1 cup uncooked regular long-grain white rice
1 cup baby-cut carrots (I used matchstick cut)
1 medium stalk celery, thinly sliced-1/2 cup (I didn't put this in mine)
1 small red bell pepper, chopped- 1/2 cup (I used a green pepper)
1 3/4 cups chicken broth
1/4 cup teriyaki sauce
1/4 cup water
4 boneless chicken breasts- 1 pound (I used chicken tenders)
3 tablespoons teriyaki baste and glaze (I used more per judgement)
1/4 teaspoon ground ginger (I didn't put this in mine)
1/2 cup cashew pieces



1.  Heat oven to 374 degrees F.  In ungreased 11x7 inch (2 quart) glass baking dish, mix rice, carrots, celery, bell pepper, broth, teriyaki sauce and water.  Arrange chicken on rice mixture.

2.  In small bowl, mix teriyaki basted and glaze, and ginger.  Brush over chicken, using all of mixture.  Cover baking dish with foil.

3.  Bake 45 minutes.  Sprinkle with cashews.  Bake uncovered 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut and rice is tender.