Chicken Cordon Bleu Bake

Last night's Pizza Lasagna was excellent! The red bell pepper maintained a tiny bit of crunch giving it a unique blend of textures. Yum!!! The Parmesan Pull-Apart Bread was, as always, a hit with my family.

Tonight's recipe comes from Beth Hood's blog (http://notarealhousewife.blogspot.com/).

Chicken Cordon Bleu Bake

2 c cooked chopped chicken (about 2 large boneless breasts)
3 oz diced ham
1 can cream of chicken soup
1/2 c sour cream
salt and pepper to taste
2 c shredded Swiss cheese
1 box stuffing mix for chicken
butter and water called for on stuffing box

Cook stuffing according to package directions; set aside.

In a large bowl, combine chicken, ham, cream of chicken soup and sour cream. Season with salt and pepper to taste (go lightly on the salt since the soup and ham are pretty salty on their own).

Pour mixture into a 9x13 pan sprayed with Pam.

Sprinkle cheese evenly over the chicken mixture. Carefully add stuffing in an even layer on top of the cheese.

Bake uncovered at 350 for 30 minutes until hot and bubbly.

Yield: 6 servings at 11 PointsPlus with the following changes made: I am using reduced-fat cream of chicken soup, fat-free sour cream and olive oil in place of butter when making the stuffing. The PointsPlus value was too high for me as originally written.

Fettuccine with Spinach and Ricotta

6 oz whole-wheat fettuccine
1 T extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1 bunch spinach
1/4 c beef broth
1/4 t black pepper
3/4 c fat-free ricotta
2 t parsley

Cook the fettuccine according to package directions; drain and keep warm.

Meanwhile, heat oil in a large non-stick saucepan over medium-high heat. Add onion and saute until soft, about 8 minutes. Stir in garlic and cook 1 minute more. Add spinach, broth and pepper; cook, stirring, until the spinach is soft and the broth has thickened to a glaze, about 10 minutes.

Add the cooked, drained fettuccine to the pan along with the ricotta; cook, tossing gently, until just warmed through, 2 minutes. Sprinkle with parsley and serve at once.

Yield: 4 servings at 4 PointsPlus each.