MICROWAVABLE CHICKEN BREAST RECIPES

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SLOW-COOKER CREAMY RANCH CHICKEN RECIPE - BETTYCROCKE…



Slow-Cooker Creamy Ranch Chicken Recipe - BettyCrocke… image

Rich creamy ranch sauce elevates chicken breasts to a new level of savory comfort food in this incredibly easy slow-cooker dish that’s served over rice.

Provided by Betty Crocker Kitchens

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 10

1 container (8 oz) chive & onion cream cheese spread
1 can (10.5 oz) condensed cream of chicken soup
1 cup milk
1 package (1 oz) ranch dressing & seasoning mix
1/2 teaspoon garlic powder
1/4 teaspoon pepper
6 boneless skinless chicken breasts (about 2 lb)
4 1/2 cups cooked long-grain white rice
1/2 cup chopped cooked bacon
1/2 cup sliced green onions

Steps:

  • Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. In medium microwavable bowl, microwave cream cheese spread uncovered on High 25 to 30 seconds or until slightly warm and can be stirred smooth. Add soup, milk, dressing mix, garlic powder and pepper, beating well with whisk.
  • Add chicken to bottom of slow cooker; pour soup mixture over chicken. Cover; cook on Low heat setting 3 1/2 to 4 hours. Serve chicken and sauce over rice. Top with bacon and green onions before serving.

Nutrition Facts : Calories 570 , CarbohydrateContent 45 g, CholesterolContent 155 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 48 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1560 mg, SugarContent 6 g, TransFatContent 1/2 g

SKINNY CREAMY CHICKEN ENCHILADAS RECIPE - BETTYCROC…



Skinny Creamy Chicken Enchiladas Recipe - BettyCroc… image

61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 17

1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
2 teaspoons finely chopped garlic
2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
  • In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
  • Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Nutrition Facts : Calories 230 , CarbohydrateContent 22 g, CholesterolContent 40 mg, FatContent 0 , FiberContent 2 g, ProteinContent 17 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Enchilada, SodiumContent 350 mg, SugarContent 4 g, TransFatContent 0 g

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