Chicken Dressing Casserole
TOTAL TIME: Prep: 10 min. Bake: 50 min.
YIELD: 6 servings.
This hearty bake is perfect after picking pumpkins or watching a football game in the crisp autumn air. Topped with buttery bread crumbs, the piping-hot combination of chicken, mixed vegetables and stuffing makes it a great one-dish wonder. -Angela Oelschlaeger, Tonganoxie, Kansas
Ingredients
-
1 can (14-1/2 ounces) reduced-sodium chicken broth
-
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
-
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
-
1 package (6 ounces) reduced-sodium stuffing mix
-
2 cups cubed cooked chicken breast
-
1-1/2 cups frozen mixed vegetables, thawed
-
1/2 cup soft whole wheat bread crumbs
-
1 tablespoon butter, melted
Directions
-
1.
In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.)
-
2.
Cover and bake at 350° for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving.
Nutrition Facts
1-1/2 cups: 303 calories, 6g fat (2g saturated fat), 49mg cholesterol, 930mg sodium, 39g carbohydrate (7g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC