Easy Cheesy Chicken Fingers Reduced Fat Recipes

SUPER EASY CHICKEN FINGERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

EASY CHEESY CHICKEN FINGERS, REDUCED FAT

Steps:

• Season chicken breast strips with half the listed portion of seasoned salt, cayenne and black peppers.
• It is best to let chicken marinate in the refrigerator for at least 45 minutes, but this is optional.
• In a plastic bag, combine cornflakes crumbs, the remaining half portions of seasoned salt, cayenne and black peppers, add the parmesan cheese to this mixture, combine by shaking the plastic bag.
• Rub the chicken strips with the softened margarine to help the crumbs stick.
• Drop the chicken strips into the plastic bag containing the cornflakes mixture, shake until the chicken pieces are coated.
• Place the coated strips in a single layer on foil paper that has been sprayed with cooking spray.
• Lightly spray the chicken strips with a spritz of cooking spray.
• Bake at 375 degrees for 30 minutes or until cooked.
• In the last 5 minutes of cooking, sprinkle the chicken strips with the shredded cheddar cheese.

EASY CHEESY CHICKEN I

Steps:

• Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
• In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
• Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

EASY CHEESY CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
• Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

VEGGIE PACKED CHEESY CHICKEN SALAD (REDUCED FAT)

Steps:

• Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture.
• Chill in the fridge for at least 30 minutes but you could do it the night before.
• Serve.

EASY CHEEZ-IT CHICKEN FINGERS

Steps:

• Preheat oven to 350 degrees.
• Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside.
• Crush the cheeze its in a ziploc bag, okay to have small chunks here and there, pour onto a plate.
• Take chicken and dip in milk mixture and then roll in cheeze its.
• Place on another plate and continue until all chicken is coated.
• I love to run each piece through x2 to get extra coating and use the whole mix.
• Place on baking sheet and bake 20-30 minutes depending on size.
• Cool and serve, very yummy with ranch dressing as a dip.