CHICKEN STUFFING CASSEROLE

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Chicken Stuffing Casserole image

Extra veggies make this dish a hit with kids and parents alike! It helped my picky eaters learn to like more veggies. This is a low-maintenance dish, quick & easy, especially if you prep the chicken or even the whole casserole the night before. I also like to make this with Thanksgiving leftovers, but it's good any time of year you have leftover poultry. I also improve the nutritional value by using low-fat, low-sodium, and whole-grain products whenever possible or by substituting homemade ingredients.

Provided by Heather3271

Categories     One Dish Meal

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 7

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)

Steps:

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

Nutrition Facts : Calories 157.6, Fat 6.2, SaturatedFat 3.4, Cholesterol 36.4, Sodium 299.3, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 11.1

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