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Chicken and Swiss Stuffing Bake Recipe

Chicken and Swiss Stuffing Bake Recipe

"I love to cook but just don't have much time," writes Jena Coffey of Sunset Hills, Missouri. "This casserole is both good and fast-which makes it my favorite kind of recipe. I serve it with a green salad."
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:8 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 1 package (6 ounces) stuffing mix
  • 2 cups cubed cooked chicken breast
  • 2 cups fresh broccoli florets, cooked
  • 2 celery ribs, finely chopped
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided

Directions

  • 1. In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish.
  • 2. Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Facts

Nutritional Analysis: 1 cup (prepared with reduced-fat reduced-sodium soup, fat-free milk and reduced-fat cheese) equals 247 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 658 mg sodium, 24 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.