Chicken and Rice Recipe with Mushrooms

Ingredients:
- 4, 4oz skinless, boneless chicken breasts
- 1 10oz package sliced cremini mushrooms
- 2 medium stalks celery, thinly sliced
- 6 baby summer squash, chopped
- 1 tsp fresh thyme leaves, chopped
- 1/2 cup dry white wine
- 1 ½ cups fat free chicken broth
- ½ cup fat free sour cream
- 1 cup instant brown rice
- ½ tsp salt
- 1/4 tsp black pepper

Directions:
Spray a large, 12-inch skillet with non-fat cooking spray. Heat skillet on medium-high until hot. Add chicken and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate. To same skillet, add squash, mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; heat to boiling. Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked. Add in sour cream, and combine. Serve immediately.

Entire recipe makes 4 servings
Serving size is 1 chicken breast and ¼ of rice and sauce
Each serving = 6 Points +

PER SERVING: 239 calories; 3 g fat; 20 g carbohydrates; 35 g protein; 3 g fiber

Alpine Chicken is Chicken slow cooked with ham or Canadian bacon, cheese, noodles, and seasonings. It’s a rich, hearty, southern dish that can typically be pretty fattening. But I came across this fantastic recipe that manages to still deliver all “YUM factor”, but with a lot less calories and fat! This dish is a must-do!
Enjoy!

Alpine Chicken Casserole Recipe

2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoon poultry seasoning
4 ounces diced Canadian bacon
2 carrots — thinly sliced, — (up to 3)
1 rib celery — thinly sliced, — (up to 2)
1 small onion — thinly sliced
1/4 cup water
6 Chicken breast halves, boneless skinless
1 can low-fat condensed cheddar cheese soup — (11 oz.)
1 tablespoon all purpose flour
2 tablespoons sliced pimento
2 tablespoons grated parmesan cheese
1 package wide egg noodles — cooked, drained (16 — oz.) Don’t forget to add pts. for noodles.

In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place meat in slow cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR.

Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean and vegetables are tender. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese. 6. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.

Weight Watchers Points Value = 5 (WW Points)