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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 192.5
  • Total Fat: 8.3 g
  • Cholesterol: 47.8 mg
  • Sodium: 848.6 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 14.8 g

View full nutritional breakdown of PrairieHarpy's Divine Dijon Bake calories by ingredient
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PrairieHarpy's Divine Dijon Bake

Submitted by: PRAIRIEHARPY

Introduction

This bake was inspired by a casserole I found at http://theworldaccordingtoeggface.blogspot
.com/ - Great stuff there. I lightened this up a little, made it easier on myself to digest (dark meat vs. light) and adjusted the veggies to better suit DH's taste (whose nose still scrunched up at the peas. lol)
This bake was inspired by a casserole I found at http://theworldaccordingtoeggface.blogspot
.com/ - Great stuff there. I lightened this up a little, made it easier on myself to digest (dark meat vs. light) and adjusted the veggies to better suit DH's taste (whose nose still scrunched up at the peas. lol)

Number of Servings: 6

Ingredients

    3 chicken thighs, boneless, skinless, diced
    1 medium white onion, chopped
    3 scallions, chopped
    2 cloves garlic, minced
    1 cup diced ham, I bought some pre-diced stuff located by the smoked and oven-ready hams
    1 tsp thyme, dry
    1/2 tsp Morton Lite salt mixture
    2 tsp peppers, fresh ground black
    1 can cream of chicken soup (I use Campbells Healthy Request)
    1/2 c light sour cream
    2 tbsp dijon mustard - I prefer a very smooth, finely ground blend
    1/2 cup swiss cheese, shreded (I actually used full slices and layered them into the bake)
    1/2 c peas, frozen
    1/2 c yellow zucchini style squash, sliced
    1/2 c carrots, grated
    Mushrooms, small fist full

Directions

Cook chicken in cooking spray until just shy of done. Site aside.


Saute onions until just beginning to soften. Add garlic and cook an additional minute. Add ham and cook an addition 3 minutes.


Add soup, sour cream, and mustard. Stir entire mixture until uniform. Stir in cheese.


Add chicken and vegetables. Stir to coat.


Pour mixture into a casserole dish and bake for 30-35 minutes until golden and simmering.

Number of Servings: 6

Recipe submitted by SparkPeople user PRAIRIEHARPY.






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Member Ratings For This Recipe

  • Forget the squash. I increased the mushrooms and peas. Pretty nice tasting. Thanks. - 7/25/08

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  • I thought this was very good. We changed it a tiny bit- I used the light laughing cow cheese and added corn because my husband loves corn and took out the zuchinni because he doesnt like it. :) Thanks for sharing! - 7/25/08

    Reply from PRAIRIEHARPY (7/27/08)
    I will have to try the laughing cow / corn combo next time. Sounds intriguing. :)


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  • Seeing the word "dijon" put me off a bit - I'm not a mustard person at all. But there is so little, that I think I'll give it a whirl. As usual, you come up with the - 7/23/08

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  • This sounds devine! It's gonna be on the menu this week :) - 7/21/08

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  • really tasty and low carb too!!! thanks for a great recipe, and it's good for you too. Don't care too much for squash, but substituted broccoli, and it was awesome. - 7/20/08

    Reply from PRAIRIEHARPY (7/20/08)
    Thanks! The recipe that inspired me actually called for broccoli. My DH hates broccoli, hence it became squash and carrots. :)


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  • yummy - 7/19/08

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  • Looks delicious and perfect for WLS people! - 7/19/08

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