Chicken Dressing Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This hearty bake is perfect after picking pumpkins or watching a football game in the crisp autumn air. Topped with buttery bread crumbs, the piping-hot combination of chicken, mixed vegetables and stuffing makes it a great one-dish wonder. -Angela Oelschlaeger, Tonganoxie, Kansas 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 |
Directions:
1. In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with 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.)
2. 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.
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