I thought I would add this here as I used to make it a lot when I was doing Weight Watchers, and is only 3 points per serve (about 250ml).
It is made it bulk, easy for lunches, microwave reheatable, and freezable.
(This makes about 8 serves)
4 med-large chicken breast fillets - all fat removed
2 cans creamed corn
2 cups of either canned or frozen corn kernals.
Fresh or frozen chopped onions (if desired)
6-8 chicken stock cubes or equivalant (to taste)
8 cups water
Chopped Spring Onions
5 eggs whites, beaten.
(A little cornflower to thicken if wanted)
Cut fillets in half horizontally, boil, then simmer to cook. Leave too cool.
Place all corn in pot, with water and stock cubes (and onion), bring to boil, simmer.
Cut chicken very finely, or break apart with fork for stringier chicken pieces. Add chicken back to pot and simmer until corn kernals are cooked.
If wanting it thicker add cornflour now.
Bring back to boil and pour in egg whites slowly in one spot while stirring so egg cooks as poured.
And chopped spring onions now (or can save to sprinkle over top if preferred).
Serve and enjoy!