Chicken Stuffing Casserole

czwartek, 20 lutego 2014

4 cups cooked boneless skinless chicken breasts, cubed (about 4 large breasts)
2 (6 ounce) packages Stove Top stuffing mix (low-sodium preferable)
1/2 cup unsalted butter (low-fat if possible)
1 cup skim milk
1 cup water or 1 cup low sodium chicken broth
3 cups frozen vegetables (broccoli, cauliflower, green beans, peas, carrots, corn, or your favorite frozen veg. blend)
2 (10 1/2 ounce) cans cream soup (mix or match celery, chicken, or mushroom)

1 Preheat oven to 350 degrees F.
2 Evenly cover bottom of ungreased 13x9-inch pan with cubed chicken.
3 Layer frozen vegetables evenly over chicken.
4 In a mixing bowl, combine cans of soup with milk, mixing well, and pour evenly over vegetables.
5 Combine stuffing, butter, and water or chicken broth until stuffing is coated. Spread evenly over top layer.
6 Bake uncovered 35-40 minutes or to desired crispness of stuffing.
7 NOTES: I significantly reduce the sodium content by using low-sodium foods whenever possible and by replacing the Stove Top with my homemade stuffing.

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