Chicken and Stuffing Casserole

3 lbs. of boneless, skinless chicken breasts, cooked and cut in bite-sized pieces or shredded
5 oz. of frozen mixed veggies (like green beans, peas, corn and carrots)
1 package of cornbread stuffing mix, unprepared
1 1/2 cups of chicken broth, low sodium
1 10.75 oz. can of condensed reduced fat cream of mushroom soup
1 10.75 oz. can of condensed reduced fat cream of celery soup
1 10.75 oz. can full of skim or 1% milk

I cook my chicken from frozen packages (cheaper than the refrigerated chicken) in the crock pot. Throw the amount of chicken you want into the crock pot while it's frozen. Cover with water and add a small amount of salt. Cook on high for 4 hours or low for 8 hours. It always comes out so moist and perfect for shredding.

You can also add big chunks of onion, celery, carrot and garlic to flavor the liquid and the chicken. Then you can strain out the vegetables and use the leftover liquid as chicken broth if you don't want to buy the canned stuff at the store.

Spark didn't have nutritional information for reduced fat condensed soups, which may mean this is even slightly less in calories and fat than what is shown.

Preheat oven to 350 degrees.
Spray a 9x13 baking dish with nonstick spray.
Spread cooked chicken evenly in the bottom of the dish.
Evenly pour the frozen veggies over the top of the chicken.
In a mixing bowl combine the two cans of soup.
Pour milk into one of the empty cans of soup to measure and mix with the soup mixture.
Pour the soup/milk mixture evenly over the chicken and vegetables.
In another bowl, combine the broth with the package of stuffing mix.
Spoon the stuffing mixture evenly over the chicken mixture.
Bake for approximately 45 minutes, or until the middle is warmed through and the stuffing mix is golden brown.


Serving Size: 6 servings from a 9x13 casserole

Number of Servings: 6

Recipe submitted by SparkPeople user MAXANDARLOSMOM.