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CHICKEN AND STUFFING BAKE

So easy to prep - and a great meal to do ahead of time and just throw into the oven later. All the creamy soup goodness and stuffing on top makes this one taste anything other than diet.
Ingredients
  Stove top stuffing mix 6 Ounce
  Boneless skinless chicken breasts 1 1⁄2 Pound, cut into bite sized pieces
  Low fat cream of chicken soup 1 Can (10 oz)
  Low fat dairy sour cream 1⁄4 Cup (4 tbs) (Any Will Do, But I Find Daisy The Best Low Fat One On The Market)
  Frozen mixed vegetables 16 Ounce, thawed
  Garlic powder 1⁄2 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Heat oven to 400 degrees. Prepare stuffing according to package directions. Mix chicken, soup, sour cream and vegetables. Place in a 13x9 baking pan and sprinkle with salt, pepper, onion powder and garlic powder.

You can refrigerate at this stage and then finish later - if you do it this way, increase baking time by 10 minutes.

Or continue with the prep and cover the casserole with the stuffing. Bake 30 - 40 minutes or until chicken is done. This dish reheats well in the oven or the microwave.

* 399 calories per serving

This recipe is excerpted from the book 400 or Less - Kid Friendly Recipes by Aileen Figula Kiter. To purchase this book, please visit: Amazon.Com

Recipe Summary

Cuisine: 
American
Servings: 
6

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