{"id":921,"date":"2014-02-27T22:32:56","date_gmt":"2014-02-28T03:32:56","guid":{"rendered":"http:\/\/waltonspot.com\/lowsodium\/?page_id=921"},"modified":"2014-03-01T13:30:45","modified_gmt":"2014-03-01T18:30:45","slug":"chicken-stuffing-casserole","status":"publish","type":"page","link":"https:\/\/waltonspot.com\/lowsodium\/recipes\/poultry\/chicken-stuffing-casserole\/","title":{"rendered":"Chicken and Stuffing Casserole"},"content":{"rendered":"

This recipe uses the “Condensed Cream of xxx Soup”<\/a> recipe.<\/p>\n

 <\/p>\n

\n
Chicken and Stuffing Casserole<\/div>\n
<\/div>\n
Serves: 12<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 1 1\/2 cups chicken, cooked, deboned, and cubed.<\/li>\n
  • 4 ounces dry bread stuffing mix (if desired, add saut\u00e9d chopped onion, celery, and\/or carrots)<\/li>\n
  • 1\/3 cup “condensed cream of xxx soup mix” (see the link provided above for the recipe for “Condensed Cream of xxx Soup Mix” )<\/li>\n
  • 1 1\/4 cups no-sodium chicken broth<\/li>\n
  • 1\/2 cup skim milk<\/li>\n
  • 1 cup frozen broccoli florets or other vegetables if desired<\/li>\n
  • 1\/8 cup water<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Preheat oven to 350 degrees F. Spray oven-safe casserole dish with cooking spray<\/li>\n
    2. Saute broccoli in unsalted butter until just beginning to get tender. Then add 1\/8 C water.<\/li>\n
    3. Layer the chicken and vegetables in the pan<\/li>\n
    4. Sprinkle stuffing mix over the chicken layer.<\/li>\n
    5. Bring \u201ccondensed cream of xxx soup mix\u201d and broth to a boil. Cook 1 minute. Then stir in the milk.<\/li>\n
    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.<\/li>\n
    7. Bake 35 to 45 minutes, until the casserole begins to bubble in the center.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      Serving size: 1\/2 cup.<\/span> Sodium: 39 mg.<\/span><\/div>\n
      3.2.1275<\/div>\n<\/div>\n

       <\/p>\n

      Use cooked chicken prepared using fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).<\/p>\n

      Note that the total amount of sodium depends on the sodium in the dry bread stuffing mix you choose. Without counting the sodium in the stuffing, we estimate the sodium content of serving is 39mg.<\/p>\n

      Note that sodium percentages depend on which daily reference you use. The estimated 120mg of sodium per serving implies that one serving of this recipe provides:
      \n\u2013 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
      \n\u2013 8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
      \n\u2013 12% of the M\u00e9ni\u00e8re\u2019s diet recommendation of 1,000 mg sodium per day.<\/p>\n

      (As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and\/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)<\/p>\n","protected":false},"excerpt":{"rendered":"

      This recipe uses the “Condensed Cream of xxx Soup” recipe.   Chicken and Stuffing Casserole Serves: 12 Ingredients 1 1\/2 cups chicken, cooked, deboned, and cubed. 4 ounces dry bread stuffing mix (if desired, add saut\u00e9d chopped onion, celery, and\/or carrots) 1\/3 cup “condensed cream of xxx soup mix” (see the link provided above for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":14,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":{"0":"post-921","1":"page","2":"type-page","3":"status-publish","5":"entry"},"yoast_head":"\nChicken and Stuffing Casserole - The Low Sodium Spot<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/waltonspot.com\/lowsodium\/recipes\/poultry\/chicken-stuffing-casserole\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chicken and Stuffing Casserole - The Low Sodium Spot\" \/>\n<meta property=\"og:description\" content=\"This recipe uses the “Condensed Cream of xxx Soup” recipe.   Chicken and Stuffing Casserole Serves: 12 Ingredients 1 1\/2 cups chicken, cooked, deboned, and cubed. 4 ounces dry bread stuffing mix (if desired, add saut\u00e9d chopped onion, celery, and\/or carrots) 1\/3 cup “condensed cream of xxx soup mix” (see the link provided above for […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/waltonspot.com\/lowsodium\/recipes\/poultry\/chicken-stuffing-casserole\/\" \/>\n<meta property=\"og:site_name\" content=\"The Low Sodium Spot\" \/>\n<meta property=\"article:modified_time\" content=\"2014-03-01T18:30:45+00:00\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/waltonspot.com\/lowsodium\/recipes\/poultry\/chicken-stuffing-casserole\/\",\"url\":\"https:\/\/waltonspot.com\/lowsodium\/recipes\/poultry\/chicken-stuffing-casserole\/\",\"name\":\"Chicken and Stuffing Casserole - 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