Chris' Recipes

Bon Appetite!

Chicken Hotdish

Written By: Chris - Jun• 03•12

This dish was created completely with what was on hand in my fridge and pantry… It’s been in my “to Blog” bin and now that I’m getting to it, looking at the images is making me very hungry!  This is a good one and I encourage you to give it a try!  I continue to use low fat and fat free ingredients and you would never know this was relatively healthy.  I don’t make a lot of “hot dishes”, but every time we enjoy one – I find myself wondering why not?  They are very tasty and remind me of something that I grew up on as one of my aunts used to make a hot dish similar!.  I love the chips on top!  Even more, because I chose the baked ones!

Ingredients:

1 Cup Onions, Carrots and sweet Peppers
1/2 Cup Red Peppers
1/2 Large Onion
2 Tablespoons Olive Oil
3 Cups broasted Chicken, Chopped
2 Garlic cloves
2 Cups Broccoli
1/2 Cup Plain Greek Yogurt
1/2 Cup low-fat Mayonnaise
1 Tablespoon Goat Cheese
2 Tablespoons Creme Fraiche
1 teaspoon Lemon juice
1 Can of fat-free condensed Cream of Chicken Soup
1/2 Cup softened Cream Cheese
2 Tablespoons Fajita dry mix
Salt & Pepper
1-1/2 Cups Crushed Baked Ruffles Cheddar & Sour Cream Chips

So I started this dish by looking at what I had on hand in the fridge.  There was a broasted chicken with about half of the meat remaining on it, I had about a cup’s worth of sauteed sweet peppers and onions and a very large package of broccoli.  That is how this dish began.  There was also some of the odd items including the remaining tablespoon of goat cheese, creme fraiche and cream cheese (which was mixed with fajita mix – because this is what I stuff my Jalapeno peppers with for the grill!) Since I was trying to clean out the fridge as we were leaving town… it worked out well to create a hotdish!

I wanted to add additional onions and peppers, so I started by sauteing additional vegetables and garlic in the olive oil.

In a medium sized bowl, mix the soup with the other creamy ingredients and the broccoli.  Add the “warm” vegetables and mix until everything is blended and melted together.  Stir in the chicken that you have removed from the bone and skin and chopped into bite sized pieces.

Pour entire mix into an oven proof dish that has been sprayed with cooking spray.  Spread the mixture out and cover with aluminum foil.

Bake in a convection oven 350 covered for 25 minutes or so.  I wanted to make sure the dish was cooked through and was hot and bubbly… so I turned up the temp to 400 for an additional 15 minutes.

Remove the foil and top with with crushed chips

Broil for 4 to 5 minutes until chips start to brown

The bites are hot, moist and delicious and you get to enjoy the texture of the vegetables along with both white and dark meat of the chicken!

We enjoyed this dish with a nice Knights Valley, Cabernet Sauvignon.

Enjoy!

Cheers!
~Chris

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