Crustless Chicken Pot Pie |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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SOOOooo easy...SOOOooo tasty and even more heart healthy than the original version...A reminder: DONT forget to cover TIGHTLY with foil b4 baking or the stuffing could dry out! Meal tip: Add a tossed salad and have dinner! Ingredients:
1 (8 ounce) package chicken stove top stuffing mix |
3 tablespoons unsalted butter, in small pieces |
1 1/4 cups hot water |
1 (10 ounce) can low-sodium condensed cream of chicken soup |
1 cup 1% low-fat milk |
3 cups cooked chicken breasts, cubed |
1 (16 ounce) package frozen mixed vegetables |
1 tablespoon garlic, minced |
1 tablespoon lime juice |
Directions:
1. Preheat oven to 350°F.
2. Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
3. Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
4. In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
5. Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
6. Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.
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