Friday, April 15, 2011

Chicken Stuffing Bake

The timing of this recipe may be a little late now that grilling season has begun but I just couldn't wait until fall to share it. It has instantly become a family favorite and we have it at least once a week. It's so yummy that it is hard to believe that it is low fat!
Chicken Stuffing Bake
adapted from Taste of Home Comfort Food Diet Cookbook
1 can (10 3/4oz) Condensed Reduced-Fat Cream of Mushroom Soup, undiluted
1 cup Fat-Free Milk
3 cups (6oz) Stove Top Stuffing Mix, unprepared
2 cups Chicken Breast, boiled and cubed
2 cups Fresh Broccoli Florets, steamed
2 Celery Ribs, finely chopped
1-1/2 cups (6oz) Reduced-Fat Swiss Cheese, shredded and divided
In a large bowl, combine soup and milk until blended. Add the stuffing mix, chicken, broccoli, celery, and 1 cup cheese. Stir until combined. Transfer mixture to a greased 13-in x 9in baking dish.
Bake, uncovered, at 375F for 20 minutes or until heated through. Sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.
Makes 8 Servings.
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