Crockpot Chicken & Rice Casserole

This recipe came from a Slow-Cooker recipe book that I have. All the recipes are low-fat, healthy versions of popular and new meals.

I found this to be a little too thick. Next time, I may thin it some with a little water or chicken broth.

Chicken and Rice Casserole

1 (10¾ oz) can Healthy Request Cream of Chicken soup

1 c. skim milk

½ c. (2.5 oz jar) sliced mushrooms, undrained

1 c. finely chopped celery

1 medium onion, chopped

1 c. uncooked instant rice

16 oz. boneless, skinless uncooked chicken breast, cut into small pieces

Spray crock pot with cooking spray. In pot, combine soup, milk, and undrained mushrooms. Stir in celery, onion, and uncooked rice. Add chicken. Mix well to combine. Cover and cook on LOW for 4 to 6 hours. Mix well before serving.

Serves: 4 (1 full cup)

WW points: 6

Sausage Dip

I received this recipe a few years ago at a Recipe Swap Party. It's such a easy appetizer and always a hit. My family requests it any time I'm in charge of the appetizer.

Sausage Dip

2 lbs. sausage, cooked & drained

2 blocks of cream cheese (I use reduced fat and it turns out great)

2 cans of Rotel

Combine all ingredients together. Put in a 9x13 pan. Cook at 350 for 30 minutes or until bubbly. Serve with tortilla chips.

Pepperoni Stromboli

This is a very easy and good recipe that can be made in no time at all!

I added mushrooms, green pepper, and onions. It was quite fabulous if I do say so myself!

 

Pepperoni Stromboli

 

1 (1 pound) loaf frozen bread dough, thawed

1/2 cup spaghetti sauce

1/2 teaspoon dried oregano

4 ounces sliced pepperoni

2 cups shredded mozzarella cheese

1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Punch dough down. On a lightly floured surface, roll loaf into 20x8 inch rectangle. Place dough on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; pinch ends to seal. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 minutes, or until golden brown.