Chicken and Stuffing Casserole
- 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
- Preheat oven to 350 degrees F. Spray oven-safe casserole dish with cooking spray
- Saute broccoli in unsalted butter until just beginning to get tender. Then add ⅛ C water.
- Layer the chicken and vegetables in the pan
- Sprinkle stuffing mix over the chicken layer.
- Bring “condensed cream of xxx soup mix” and broth to a boil. Cook 1 minute. Then stir in the milk.
- 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.
- Bake 35 to 45 minutes, until the casserole begins to bubble in the center.
Serving size: ½ cup. Sodium: 39 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-stuffing-casserole/
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