Spaghetti bake in a grey dish.
Dinners,  Lunches,  WW Recipes

Low Point Chicken Mushroom Bake

School has started. 

The weather is cooling down.

Mom is tired.

All of these things means I need a healthy, quick meal for dinner. 

That’s where Low Point Chicken Mushroom Bake comes in. 

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BLUE = 3 PURPLE = 3 GREEN = 4 

WW Personal Points™ = 3

*** For the most accurate point count, put this recipe into the recipe builder on your W.W. app. WW Personal Points™ is individual to everyone, so your point value may vary ***

We recently moved, so I have been trying to juggle all sorts of things. 

Like unpacking.

Like kids.

Like work.

Like healthy eating.

Like…time!

A Pin of Chicken Mushroom Bake

It was one of those nights where I knew I had a hungry family but I didn’t know what to make or what was in our pantry. 

So I did what just about every mom does. 

Walked slowly, yawning, to the fridge, peeked inside. 

We had some chicken that needed to be cooked up. 

We had some parmesan cheese staring at me. 

I knew we had some spaghetti in the pantry. 

My roommate in college made something like this dish in college during homecoming. 

I remember it being realllllllly good, but it could have been the tap beer. 

I used that as inspiration. 

So, after checking my pantry and my fridge stash, Low Point Chicken Mushroom Bake was created. 

We only had full fat whole milk in the fridge, but I put skim milk in the recipe to bring the points down. 

When I was grabbing the garlic powder, I saw the red and white cooking wine I had and decided to add a bit to this recipe for some extra flavor, but to be honest I really couldn’t taste it. 

My husband said he could taste it a bit, but it would be better if I added more. 

I added a bit more into the recipe, hoping that amount will do the trick. 

A bowl of Weight Watchers Chicken Mushroom Bake sits on a table in the sunlight, topped with chopped parsley.

If you haven’t yet, check out the Copycat Noodles Pasta Fresca recipe of mine, where I use the white cooking wine too!

I have to say I just basically mixed everything together, sprayed down my dish, and put it in the oven.

It turned out really well!

It was husband and kid approved, but most of all, I really enjoyed this dish, feeling like I wasn’t on a “diet”.

I enjoyed it even more the next day reheated. 

Why is it that sometimes pasta dishes taste better the next day when reheated?

Olive Garden food always does that for me. 

I haven’t had that in a long time though. 

I don’t need it when I can whip stuff up like this!

I did serve this with some garlic breadsticks we had in the freezer, and the breadsticks were just as many points as the dish itself, so if you want a lower point side, fix a salad instead. 

Without further ado, here is the recipe for the delicious Low Point Chicken Mushroom Bake!

Ingredients:

2 Cups cooked, chopped chicken breast

1/8 Cup Light Butter Spread with Canola Oil

1-2 Cups Sliced Mushrooms (I used baby bellas)

1/4 Cup Flour

2 Cups of this important ingredient – make sure it’s fat free 

1/4 cup skim milk

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chopped curly or Italian flat leaf parsley

1/8 teaspoon nutmeg

1/4 teaspoon ground black pepper

1/8 cup white cooking wine (if you don’t have this you can substitute water)

1/2 package (8 ounces) of spaghetti

1/4 cup shredded Parmesan cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Over medium heat in a large skillet, melt the butter.
  3. Once butter is melted, add mushrooms to skillet. 
  4. Cook mushrooms about 5 minutes or until they are tender. 
  5. Add the flour, whisk together with mushrooms and butter.
  6. Add chicken broth, whisk together with mushrooms, flour, and butter until thoroughly mixed. 
  7. Turn up heat and stir constantly until mixture starts to boil. 
  8. Turn off heat and add milk, salt, nutmeg, garlic powder, onion powder, pepper, wine (or water), and parsley. Mix well.
  9. Add cooked, chopped, chicken breast to the skillet. 
  10. Add cooked spaghetti to the skillet. 
  11. Mix all ingredients well. Transfer to 9×13 baking dish, sprayed with non-stick cooking spray.
  12. Sprinkle parmesan cheese evenly over dish, place in oven. 
  13. Bake for 25-35 minutes or until bubbling and edges are golden. 
  14. Remove from oven, let stand 5 minutes.
  15. Cut into 8 equal pieces. 

Serving size is one piece of the 8 equal pieces. 

Points per serving = BLUE 3, PURPLE 3, GREEN 4

WW Personal Points™ = 3 

*** For the most accurate point count, put this recipe into the recipe builder on your W.W. app. WW Personal Points™ is individual to everyone, so your point value may vary ***

Yield: 8 Servings

Low Point Chicken Mushroom Bake

Chicken mushroom bake topped with chopped parsley sits in a grey bowl.

This quick and easy low point chicken mushroom bake will be your new favorite for a busy, fall or winter night.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 Cups cooked, chopped chicken breast
  • 1/8 Cup Light Butter Spread with Canola Oil
  • 1-2 Cups Sliced Mushrooms (I used baby bellas)
  • 1/4 Cup Flour
  • 2 Cups of fat free chicken broth
  • 1/4 cup skim milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped curly or Italian flat leaf parsley
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/8 cup white cooking wine (if you don't have this you can substitute water)
  • 1/2 package (8 ounces) of spaghetti
  • 1/4 cup shredded Parmesan cheese

Instructions

Preheat oven to 350 degrees.

Over medium heat in a large skillet, melt the butter.

Once butter is melted, add mushrooms to skillet. 

Cook mushrooms about 5 minutes or until they are
tender. 

Add the flour, whisk together with mushrooms and
butter.

Add chicken broth, whisk together with mushrooms,
flour, and butter until thoroughly mixed. 

Turn up heat and stir constantly until mixture starts
to boil. 

Turn off heat and add milk, salt, nutmeg, pepper, wine
(or water), and parsley. Mix well.

Add cooked, chopped, chicken breast to the
skillet. 

Add cooked spaghetti to the skillet. 

Mix all ingredients well. Transfer to 9x13 baking dish,
sprayed with non-stick cooking spray.

Sprinkle parmesan cheese evenly over dish, place in
oven. 

Bake for 25-35 minutes or until bubbling and edges are
golden. 

Remove from oven, let stand 5 minutes.

Cut into 8 equal pieces. 




Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 156Total Fat 7gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 5gCholesterol 33mgSodium 461mgCarbohydrates 9gFiber 1gSugar 2gProtein 14g

I hope you enjoy it as much as we did!

Cheers!

Carissa

P.S. Are you looking to make your kitchen more professional? Check out this article here for expert advice: https://porch.com/advice/experts-advice-make-kitchen-semi-pro 

 

 

 

 

 

 

 

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