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Chicken Dressing Casserole




Source of Recipe


Taste of Home Magazine


List of Ingredients




1 can (14-1/2 oz) reduced-sodium chicken broth
1 can reduced-fat and sodium condensed cream of chicken soup, undiluted
1 can reduced-fat and sodium condensed cream of mushroom soup, undiluted
1 package (6 oz) 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 tbs butter, melted


Recipe



In a bowl, combine the broth and soups; set aside. In a 2 qt. baking dish coated with non-stick 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 more. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving.

WW Points - 6 (1-1/2 cup serving)

Diabetic Exchanges: 2-1/2 starch, 2 very lean meat, 1/2 fat