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Chicken and Dressing Dish Recipe

Photo by: Taste of Home

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I've always enjoyed trying new recipes, and now that our children are grown, I have more time to do just that!

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8 Servings
Prep: 15 min. + standing Bake: 55 min.

Ingredients

1 cup chopped onion
1 cup chopped celery
1/4 cup butter, cubed
2 cups chicken broth
1-1/2 teaspoons dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten or 1/2 cup egg substitute
1 package (12 ounces) unseasoned stuffing cubes
1/4 cup minced fresh parsley
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
1/3 cup water

Directions

In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes.
Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°. Yield: 8 servings.

Diabetic Exchanges: One serving (prepared with margarine, low-sodium broth, egg substitute and reduce-fat soup and without added salt) equals 2-1/2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable; also, 390 calories, 572 mg sodium, 48 mg cholesterol 41 gm carbohydrate, 26 gm protein, 13 gm fat.

Chicken and Dressing Dish published in Country Chicken Cookbook , p76

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