Wednesday, January 16, 2008

Shoot! I just realized I forgot to post a recipe I promised I'd post. Sorry, Melissa, and to anyone else who wanted it!

Weight Watchers Chicken Pot Pie*
*with my changes/additions listed through out the recipe


1 ½ lbs. chicken, cooked and cut into cubes

1 package frozen peas, thawed
1 package frozen corn, thawed
2 carrots, peeled and chopped
1 can condensed cream of chicken soup
1 cup low fat sour cream
1 box of Chicken Flavor Stove Top STuffing
*I also added in some red potatoes, personal preference. Yum!


Boil one and half pounds chicken; when cooked, cut into one inch cubes.

While boiling chicken, defrost one package frozen peas and corn. Also peel and chop two carrots. Boil red potatoes (leaving skin on) until tender.

Mix chicken with one can condensed cream of chicken soup and one cup low fat sour cream. *For future reference, I am going to play around with this amount and possibly add in more soup and/or sour cream...I felt it could have been...mushier...for lack of a good cooking term. Throw in vegetables. Mix. *Also, next time I will add in more seasonings...I only did salt and pepper and I felt it could have used a little more bang.
Put mixture in 13x9 pan.

Prepare Stove Top Stuffing and then put on top of casserole.

Bake at 400 degrees for thirty minutes. Enjoy!

All in all, I felt this was a great base-recipe. Play around with it to suit you and your family's needs. Yummy! (Next time I might try putting a reduced fat Bisquick topping over the top of the casserole as a crust, instead of stuffing. Although the stuffing was darn tasty. LOL)


Melissa said...

Hmm, how many points. This one has great possibilities. Thanks for posting it!

Big D said...

make sure said baby carrots are fully cooked!!!! But It was truly a great meal that April made i had like 3rds and 4ths