Missy's Chicken & Cornbread Stuffing Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Yield from a 10# bag of leg quarters or 30 oz dark chicken meat1 16-oz bag cornbread stuffing1 can 98% fat free cream of mushroom soup1 can 98% fat free cream of chicken soup8 tbs light margarine
Boil leg quarters in water, no salt, until chicken is cooked, pulling away from the bone. Reserve stock. Debone, discarding skin and bones. Dice chicken into bite-sized pieces.
In medium mixing bowl, combine one can soup with one can stock, whisking well. In another mixing bowl, combine the other can soup with one can of stock, whisking well.
In large mixing bowl toss stuffing and margarine.
Preheat over at 350 degrees.
In a casserole dish layer one-third stuffing on the bottom, half the chicken, one-third of each of the soups, another layer of stuffing, the other half the chicken, another third of each of the soups, remaining stuffing, remaining soup. Bake, uncovered, for 30 minutes.
Yields eight eight-ounce servings.
Note: Onion, garlic, and seasonings may be added to stock while chicken is boiling. We do this and then freeze it in quart size freezer bags to use later in recipes, as a soup base, to boil rice or potatoes in, or to drink as a hearty bouillon.
Number of Servings: 8
Recipe submitted by SparkPeople user YATMAMA.
In medium mixing bowl, combine one can soup with one can stock, whisking well. In another mixing bowl, combine the other can soup with one can of stock, whisking well.
In large mixing bowl toss stuffing and margarine.
Preheat over at 350 degrees.
In a casserole dish layer one-third stuffing on the bottom, half the chicken, one-third of each of the soups, another layer of stuffing, the other half the chicken, another third of each of the soups, remaining stuffing, remaining soup. Bake, uncovered, for 30 minutes.
Yields eight eight-ounce servings.
Note: Onion, garlic, and seasonings may be added to stock while chicken is boiling. We do this and then freeze it in quart size freezer bags to use later in recipes, as a soup base, to boil rice or potatoes in, or to drink as a hearty bouillon.
Number of Servings: 8
Recipe submitted by SparkPeople user YATMAMA.
Nutritional Info Amount Per Serving
- Calories: 295.5
- Total Fat: 16.0 g
- Cholesterol: 95.4 mg
- Sodium: 549.3 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.6 g
- Protein: 28.6 g
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