CHICKEN AND STUFFING BAKE Recipe

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.
CHICKEN AND STUFFING BAKE picture

Summary

Servings6Cuisine

Ingredients

 Stove top stuffing mix6 Ounce
 Boneless skinless chicken breasts1 1⁄2 Pound, cut into bite sized pieces
 Low fat cream of chicken soup1 Can (10 oz)
 Low fat dairy sour cream1⁄4 Cup (4 tbs) (Any Will Do, But I Find Daisy The Best Low Fat One On The Market)
 Frozen mixed vegetables16 Ounce, thawed
 Garlic powder1⁄2 Teaspoon
 Onion powder1⁄2 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 332 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 72.2 mg

Sodium 587.3 mg24.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 4.1 g16.4%

Sugars 3.3 g

Protein 34 g67.1%

Vitamin A 78.1% Vitamin C 15.7%

Calcium 10.8% Iron 8.7%

*Based on a 2000 Calorie diet

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
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