Creamy Chicken and Mushroom Bake Directions:
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Preheat oven to 375°F (190°C).
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Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through. Remove from skillet and set aside.
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In the same skillet, sauté chopped onion for 3 minutes until translucent. Add garlic and mushrooms, and cook for 5 minutes until mushrooms are tender.
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Stir in dried thyme, chicken broth, and fat free half & half. Simmer for 5 minutes until slightly thickened.
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Return chicken to the skillet and combine well. Transfer mixture to a baking dish.
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Top evenly with mozzarella and Parmesan cheese.
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Bake for 20–25 minutes until the top is golden and bubbling.
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Cool for a few minutes before serving. Garnish with parsley if desired.
WW Points Calculation
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2 tbsp Bertolli Extra Light Olive Oil – 8.00
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1 lb Tyson Chicken Breasts – 3.00
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Onion, garlic, mushrooms, thyme, parsley – 0.00
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½ cup Swanson Chicken Broth – 0.00
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1 cup Land O’Lakes Fat Free Half & Half – 3.00
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1 cup Kraft Part Skim Mozzarella – 8.00
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½ cup Kraft Grated Parmesan – 5.00
Points Information:
Total Points: 27.00
Servings: 6
Points per serving: 4.50
Nutrition Information
Calories: 295
Fat: 16g
Protein: 30g
Carbohydrates: 6g
Sugar: 2g
Sodium: 510mg
I'm waiting for your comments! Enjoy!
