Chicken Stuffing Bake

From Quick Cooking
 






"I love to cook but just don't have much time," writes Jena Coffey of Sunset Hills, Missouri. "This casserole is both good and fast-which makes it my favorite kind of recipe. I serve it with a green salad."


INGREDIENTS



* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 cup milk
* 1 package (6 ounces) stuffing mix
* 2 cups cubed cooked chicken breast
* 2 cups fresh broccoli florets, cooked
* 2 celery ribs, finely chopped
* 1-1/2 cups (6 ounces) shredded Swiss cheese, divided


SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 25 min.
TOTAL 45 min.


DIRECTIONS




In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One 1-cup serving (prepared with reduced-fat reduced-sodium soup, fat-free milk and reduced-fat cheese) equals 247 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 658 mg sodium, 24 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.
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