Monday, October 10, 2011

CHICKEN (OR TURKEY) STUFFING CASSEROLE

1 cup low-fat milk
1 can (10 3/4-oz) low-sodium cream of chicken soup
1 pkg (6-oz) stuffing mix of your choice
2 cups cubed or shredded cooked chicken (or turkey)
2 cups frozen broccoli florets
2 ribs celery, chopped fine
1 carrot, chopped fine
1 1/2 cups shredded Jack cheese

In a large bowl combine the milk and soup stirring with a whisk until smooth.  Add the stuffing mix with the seasoning package contents, chicken, broccoli, celery, carrot and 1 cup of the cheese.  Pour the mixture into a 13 x 9 x2-inch baking dish that has been sprayed with nonstick cooking spray.  Place in a 375 degree oven and bake for 20 minutes or until heated through.  Sprinkle the remaining half-cup of cheese over the top and continue to bake another 5 minutes or until the cheese melts.


Yield: 8 to 10 servings.

NOTE: This is also a suitable recipe for diabetics as it has almost the same number of carbs and proteins per serving.

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