Chicken Casserole Supreme |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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âThis casserole is so satisfying on a cold day, and it gets even better the next day. I added apples and raisins on a whim and feel they really set this apart from other dishes.â âJudy Wilson, Sun City West, Arizona Ingredients:
1 cup reduced-sodium chicken broth |
1 medium apple, peeled and chopped |
1/2 cup golden raisins |
1 tablespoon butter |
1 package (6 ounces) reduced-sodium stuffing mix |
1 pound boneless skinless chicken breasts, cubed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup sliced fresh mushrooms |
1 small onion, chopped |
1 tablespoon olive oil |
3 garlic cloves, minced |
1-1/2 cups (12 ounces) fat-free sour cream |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
4 cups frozen broccoli florets, thawed |
Directions:
1. In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
2. Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
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