INGREDIENTS



* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1 package (6 ounces) reduced-sodium stuffing mix
* 2 cups cubed cooked chicken breast
* 1-1/2 cups frozen mixed vegetables, thawed
* 1/2 cup soft whole wheat bread crumbs
* 1 tablespoon butter, melted


SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 10 min.
COOK 50 min.
TOTAL 60 min.


DIRECTIONS




In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with nonstick cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.)
    Cover and bake at 350° for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: 1-1/2 cups equals 303 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 930 mg sodium, 39 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 starch, 2 very lean meat, 1/2 fat.