Merry Christmas everyone! Hope you are all enjoying some down time with friends and family. And if you are you looking for some more healthy recipes to get started with after the holiday feasting is over, then today’s recipe is a great start! Weight Watchers Casserole Recipes are one my favorite meals to cook this time of year…they are warm and filling, and a breeze to make. This Chicken and Spinach Casserole has often been one of my old reliable casseroles that I go to whenever I’m too tired to try something new. It’s also a great way to use up leftover rotisserie chicken. One to about the bread – I listed in Ezekiel bread in my recipe, but you can use any kind of bread that you’d like to in this dish. I chose Ezekiel because I’ve really been trying to lessen my consumption of flour, and eat more sprouted grains. If you’ve ever had Ezekiel bread, the texture is a bit dry and it takes some getting used too. However, it works perfectly in this casserole recipe because the bottom of the bread pieces are soaked in the creamy casserole, and the top of them are toasted, so the texture is not an issue at all. And I love the health benefits it provides. Of course, just about any other bread will work fine too. Overall, this is a simple Weight Watchers casserole that takes minimal effort and delivers a wonderfully hot and delicious meal for just 7 Points per serving. Enjoy!
Chicken and Spinach Casserole
Hot, creamy, and deliciously comforting, this Weight Watchers casserole recipe is simple and satisfying. Loaded with protein and fiber, and topped with a wonderful bread layer that really helps to fill you up.
- 8 oz chicken breast, cooked and shredded
- 4 slices Ezekiel Sprouted grain bread, diced
- 6 oz bag of fresh baby spinach leaves, washed and coarsely chopped
- 3 medium shallots, finely diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1/3 cup white wine
- 1 1/2 cups reduced fat milk
- 1/4 cup grated parmesan cheese
- 1/4 cup whole wheat flour
- Salt and pepper to taste
- Preheat oven to 425 degrees.
- Place diced bread in a large bowl. Toss with olive oil and season with a bit of salt and pepper.
- Spray a large, nonstick skillet with nonfat cooking spray or an olive oil mister, and set over medium high heat. Add in shallots and garlic, and sauté until onions begin to become translucent; about 2 minutes. Stir in wine, and cook until mostly evaporated; about 5 minutes.
- Add in the flour, and stir until it’s mixed in well. Slowly stir in the milk, and bring mixture to a low boil. Add in the parmesan and cook, while stirring, until melted; about 1-2 minutes.
- Toss in spinach leaves, and cook until just wilted, about 2-3 minutes.
- Remove from heat and add in the chicken; season with salt and pepper as desired.
- Pour the chicken mixture into prepared baking dish, and top with the bread. Place in oven and bake until bread is golden brown and chicken/spinach mixture is bubbling.
- Let cool for 5 minutes before serving.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 4
Culinary tradition: USA (General)
Entire recipe makes 4 servings
Serving size is about 1 1/4 cups
Each serving = 10 Smart Points/7 Points
PER SERVING: 301 calories; 9g fat; 3.6g saturated fat; 28g carbohydrates; 16g sugar; 24g protein; 5g fiber