Tuesday, February 2, 2010

Chicken Stuffing Casserole

This is a very simple twist on casseroles.  Instead of noodles using stuffing.  It was a nice change, although Scott thought it needed more "heat"/flavor.  Haven't quite figured out what that is yet, but we'll get there!  I used chicken stock instead of broth, and cream of mushroom instead of chicken since that was what I had lying around.  I also made everything the night before so I just had to throw it in the casserole dish and put it in the oven!  It worked great!

Chicken Stuffing Casserole

  • 2 eggs, lightly beaten
  • 1 package (16 ounces) crushed corn bread stuffing
  • 4 cups cubed cooked chicken breast
  • 3 cups reduced-sodium chicken broth, warmed
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 small onion, chopped
  • 1/4 cup chopped celery
  • 1 teaspoon rubbed sage
  • In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Yield: 8 servings.
'Prep: 15 minutes Bake: 35 minutes

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