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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.9
  • Total Fat: 3.2 g
  • Cholesterol: 96.3 mg
  • Sodium: 483.2 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 39.7 g

View full nutritional breakdown of Chicken Bake calories by ingredient
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Chicken Bake

Submitted by: NASH403

Introduction

This is a wonderfully easy recipe that I got from a magazine and put my own twist on it. Instead of using the cream soup and sour cream with the full fat, I only use the fat free versions. There is always enough to take for lunch the next day too! This is a wonderfully easy recipe that I got from a magazine and put my own twist on it. Instead of using the cream soup and sour cream with the full fat, I only use the fat free versions. There is always enough to take for lunch the next day too!
Number of Servings: 6

Ingredients

    1 Box of Stove Top Stuffing (Reduced Salt)
    4 skinless/boneless Chicken breasts
    1 - 2 Packages of frozen veggies or three cans of mixed veggies
    1 can reduced fat Cream of Chicken Soup
    1 Cup of No Fat Sour Cream
    Salt and Pepper to taste

Directions

Pre-heat oven to 350.
Cook your stove top stuffing by following the directions on the box, put to the side when finished.
Brown all four chicken breasts and then cut into smaller cubes, put to the side when finished.
In a large mixing bowl, mix all veggies, Cream of Chicken Soup, Sour Cream, and Chicken cubes with salt and pepper to taste.
Put into medium size baking dish and cover the entire top of the dish with the prepared stuffing mix.
Put in oven and bake for 40 minutes at 350.
Enjoy!


Number of Servings: 6

Recipe submitted by SparkPeople user JESSIMUCA.






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Member Ratings For This Recipe

  • This is a terrific recipe! I have also made it in my crockpot slightly different. Keep the chicken whole and layer it on bottom, then veggies, stuffing with liquid (add additional 1c water) on low 6-8 hrs. A family favorite! - 6/9/09

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