CHICKEN AND STUFFING BAKE
|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|
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