Poppy Seed Chicken Baseballs Weight Watchers Style Recipes

Steps:

• Combine chicken, soup, sour cream, diced onion and poultry seasoning in a baking dish. Crush Ritz crackers and combine with poppy seeds; sprinkle evenly over the top of the casserole. Bake in preheated 350°F oven 15-20 minutes until heated through.

Steps:

• Preheat oven to 350.
• Melt the cream cheese, margarine, salt, pepper, milk and onion either in the microwave for 15-20 seconds or in a small saucepan till melted.
• Blend by hand.
• Pour mixture over chicken and stir.
• Divide chicken mixture into 4 sections.
• Separate crescent roll dough into four rectangles and seal perforations.
• Spoon 1/4 mixture into the center of each.
• Pull opposite corners of dough to the center and seal.
• Sprinkle each "baseball" with breadcrumbs.
• Place on an ungreased cookie sheet.
• Bake at 350 for 20-25 minutes.

Steps:

• Preheat oven to 350 degrees.
• Add cream cheese, margarine, salt, pepper, milk, and poppy seeds in small bowl. Microwave for about 30 seconds and stir.
• Pour mixture over cooked, finely cubed chicken and stir.
• Divide chicken mixture into 4 portions.
• Separate dough into four rectangles, careful to seal perforations. Two triangles will make up each rectangle.
• Lay each rectangle over a pinch of the cracker crumbs to keep them from sticking to your work surface, then add 1/4 of the chicken into the middle of each, pull up the corners, then seal the edges to make a "baseball" shape. Then sprinkle a small amount of cracker crumbs over the entire area of the dough, and place seam side down on parchment lined cookie sheet, or an ungreased cookie sheet.
• Bake for 20 minutes or until lightly browned.

Steps:

• Sray non-stick pan with cookin spray.
• Sprinkle chicken with paprika, salt and pepper.
• Saute chicken until brown.
• Remove chicken and set aside.
• Add wine or broth to skillet, stir to deglaze particles stuck to pan.
• Combine flour with 1/4 cup milk, stiring until smooth.
• Add to skillet, then add remaining milk and mustard.
• Cook on medium heat and stir until blended.
• Add chicken and simmer 5 minutes.

Steps:

• In a large nonstick Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
• Sprinkle with the flour, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.