Friday, 3 February 2012
Chicken Stuffing Bake
I love to cook but sometimes I just don't have the time. This casserole is both good and fast, which makes it my most often prepared casserole. Goes great with a salad or an extra side of broccoli.
1 can condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1 cup fat free milk
1 package (6 oz) stuffing mix
2 cups cubed cooked chicken breast
2 cups fresh broccoli florets, cooked
2 celery ribs, finely chopped
1 1/2 cups (6 oz) shredded reduced-fat Swiss cheese, divided
*I didn't have shredded swiss. So I cut 8 slices up to make it "shredded"
In a large bowl, combine soup and milk until blended. Add stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 9x13 baking dish.
Bake, uncovered at 375 for 20 minutes or until heated through. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
YIELD: 8 servings
1 cup equals:
4g saturated fat