Chicken Casserole Supreme
TOTAL TIME: Prep: 40 min. Bake: 20 min.
YIELD: 6 servings.
“This casserole is so satisfying on a cold day, and it gets even better the next day. I added apples and raisins on a whim and feel they really set this apart from other dishes.” —Judy Wilson, Sun City West, Arizona
Ingredients
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1 cup reduced-sodium chicken broth
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1 medium apple, peeled and chopped
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1/2 cup golden raisins
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1 tablespoon butter
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1 package (6 ounces) reduced-sodium stuffing mix
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1 pound boneless skinless chicken breasts, cubed
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup sliced fresh mushrooms
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1 small onion, chopped
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1 tablespoon olive oil
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3 garlic cloves, minced
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1-1/2 cups fat-free sour cream
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
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4 cups frozen broccoli florets, thawed
Directions
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1.
In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
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2.
Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup.
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3.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts
2 cups: 390 calories, 8g fat (2g saturated fat), 59mg cholesterol, 771mg sodium, 52g carbohydrate (19g sugars, 3g fiber), 26g protein.
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