Chicken Dressing Casserole Recipe

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Chicken Dressing Casserole Recipe

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5 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

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

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.)
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. Yield: 6 servings.
Originally published as Chicken Dressing Casserole in Light & Tasty October 2005, p42

Nutritional 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.

  • 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
  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. Yield: 6 servings.
Originally published as Chicken Dressing Casserole in Light & Tasty October 2005, p42

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