Creamy Chicken & Stuffing casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 357.0
- Total Fat: 5.3 g
- Cholesterol: 43.0 mg
- Sodium: 1,117.0 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 5.1 g
- Protein: 16.0 g
View full nutritional breakdown of Creamy Chicken & Stuffing casserole calories by ingredient
Introduction
Delisciously low fat, low cal. Creamy Chicken & Stuffing casserole.*Servings are large, may want to cut into 16 servings for 1/2 the calories!
** Serve with salad and other veggies like green beans to have a complete meal for about 500 calories!!! Delisciously low fat, low cal. Creamy Chicken & Stuffing casserole.
*Servings are large, may want to cut into 16 servings for 1/2 the calories!
** Serve with salad and other veggies like green beans to have a complete meal for about 500 calories!!!
Number of Servings: 8
Ingredients
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1lb. cooked Chicken breasts/tenders, torn into small pieces.
1 cup onion, chopped.
1, 16oz. package Pepperidge Farms stuffing, white bread (may use corn bread if desired).
2 cans Cream of Chicken soup, 98% fat free
2 cans Chicken broth, 99% fat free
1 Egg white
1 clove garlic crushed
Directions
makes 8 large (4"wide X 3") or 16 med.(2" X 3") servings.
Preheat oven to 350'.
Cook (boil,bake,or roast) chicken until no longer pink anywhere, let cool.
Mix together in large bowl: stuffing, onion, garlic, and egg white.
Add in chicken torn into small pieces and then chicken broth. Stir to mix well so all stuffing is moistened.
Spray a 8" X 13" glass baking dish with Non-stick spray.
Put half the stuffing mixture into baking dish, spread evenly to cover bottom.
Spoon and spread 1 can of cream of chicken soup evenly over this to cover.
Spoon other half of stuffing mixture on top, spread evenly.
Spoon and spread other can of cream of chicken soup evenly on top.
Cover with foil and bake the first 30 minutes. Uncover the last 30minutes to brown.
Remove from oven and let stand 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user LAYCEY.
Preheat oven to 350'.
Cook (boil,bake,or roast) chicken until no longer pink anywhere, let cool.
Mix together in large bowl: stuffing, onion, garlic, and egg white.
Add in chicken torn into small pieces and then chicken broth. Stir to mix well so all stuffing is moistened.
Spray a 8" X 13" glass baking dish with Non-stick spray.
Put half the stuffing mixture into baking dish, spread evenly to cover bottom.
Spoon and spread 1 can of cream of chicken soup evenly over this to cover.
Spoon other half of stuffing mixture on top, spread evenly.
Spoon and spread other can of cream of chicken soup evenly on top.
Cover with foil and bake the first 30 minutes. Uncover the last 30minutes to brown.
Remove from oven and let stand 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user LAYCEY.
Member Ratings For This Recipe
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SWEETDDRMZ
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CD12671387
This was phenomenal! I cut the chicken into little pieces before cooking and cooked them in a skillet with cooking spray, pepper, season salt, garlic salt, and some Italian seasonings. I didn't have a 8x13 pan so I ended up using a 9x11 and cooking it 10 xtra min. This was tasty and filling! - 8/9/12
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JHINEY1
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MCHASE63
I made this for my family and they loved it. What if I wanted to make this a day early? How long would it take to cook in oven if it had been in the refrigerator overnight? - 11/13/09
Reply from LAYCEY (2/25/10)
This is a GREAT "make ahead" recipe! Reheating time is approx. 25-30 min.to heat thoroughly.If originally cooked completely,top browned, you better cover until the last 10 min. May freeze without compromising taste! Use foil pan or bakeware. Thaw in refridge prior to baking.
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SHANNON101307