3 lb boneless skinless chicken breasts
10 3/4 floz Soup, cream of chicken, condensed, canned
10 3/4 floz Soup, cream of celery, condensed, canned
10 3/4 floz lowfat milk (one soup can full)
1 1/2 cup chicken broth
1 Stuffing, cornbread, dry mix, 6oz package
Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear).
Remove chicken from pan, saving the broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. Preheat oven to 350 degrees F.
In a medium bowl combine cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix with soups. Pour mixture over chicken.
In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
Bake in the preheated oven for 45 minutes.
- Makes 12 servings
- Amount Per Serving
- Calories 246.7
- Total Carbs 17g
- Dietary Fiber 2.9g
- Sugars 2.7g
- Total Fat 4.5g
- Saturated Fat 1.1g
- Unsaturated Fat 3.4g
- Potassium 411.4mg
- Protein 32.9g
- Sodium 589mg
- Dietary Exchanges
- 1 Starch
- 4 Very Lean Meat