Chicken and Stuffing Casserole
Serves: 12
 
Ingredients
  • 1½ cups chicken, cooked, deboned, and cubed.
  • 4 ounces dry bread stuffing mix (if desired, add sautéd chopped onion, celery, and/or carrots)
  • ⅓ cup "condensed cream of xxx soup mix" (see the link provided above for the recipe for "Condensed Cream of xxx Soup Mix" )
  • 1¼ cups no-sodium chicken broth
  • ½ cup skim milk
  • 1 cup frozen broccoli florets or other vegetables if desired
  • ⅛ cup water
Instructions
  1. Preheat oven to 350 degrees F. Spray oven-safe casserole dish with cooking spray
  2. Saute broccoli in unsalted butter until just beginning to get tender. Then add ⅛ C water.
  3. Layer the chicken and vegetables in the pan
  4. Sprinkle stuffing mix over the chicken layer.
  5. Bring “condensed cream of xxx soup mix” and broth to a boil. Cook 1 minute. Then stir in the milk.
  6. Pour the soup mixture over the stuffing mix. Poke around the casserole with a fork to let the soup mixture saturate into the bottom layer.
  7. Bake 35 to 45 minutes, until the casserole begins to bubble in the center.
Nutrition Information
Serving size: ½ cup. Sodium: 39 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-stuffing-casserole/