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Nutrition Facts

  • One serving:
  • (prepared with margarine, low-sodium broth, egg substitute and reduce-fat soup and without added salt)
  • Calories:
  • 390
  • Fat:
  • 13 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 48 mg
  • Sodium:
  • 572 mg
  • Carbohydrate:
  • 41 g
  • Fiber:
  • 0 g
  • Protein:
  • 26 g

Chicken and Dressing Dish

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

SERVINGS

 8

CATEGORY

 Main Dish

METHOD

 Baked

PREP

 15 min.

COOK

 55 min.

TOTAL

 70 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. Add the broth, seasonings and eggs; mix well. Add bread cubes and parsley; toss to combine.
    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 bubbly. Yield: 8 servings.

Printed from tasteofhome.com Nov 21, 2008

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