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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (6-ounce) skinless, boneless chicken breast halves |
butter-flavored cooking spray |
3 (1-ounce) slices reduced-fat, low-salt ham, cut in half |
3 (1 1/4-ounce) slices reduced-fat swiss cheese, cut in half |
2 cups sliced mushrooms |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted |
3 tablespoons low-sodium chicken broth |
1 1/2 cups reduced-sodium chicken-flavored stuffing mix |
Directions:
1. Preheat oven to 350°.
2. Arrange chicken in a 13- x 9-inch baking dish coated with cooking spray. Top chicken with ham and cheese.
3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms; sauté 5 minutes or until tender. Combine mushrooms, soup, and broth. Spoon mixture over chicken. Top with stuffing mix; coat well with cooking spray. Bake at 350° for 45 minutes.
4. Tip: This dish is a casserole version of classic chicken cordon bleu in which a thin piece of chicken is topped with a slice of prosciutto, a slice of Swiss cheese, and another slice of chicken. The stacked chicken is then breaded and sautéed until golden.
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