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Nutrition Facts
Serving Size 1 (169g) Recipe makes 12 servings
Calories 217
Calories from Fat 63		(29%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 430mg		17%
Potassium 324mg		9%
Total Carbohydrate 23.1g		7%
	Dietary Fiber 2.3g	9%
	Sugars 3.1g
Protein 15.4g		30%
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⁽⁴⁾ RATE IT NOW Print Recipe

By: Cookin'withGas
Jan 27, 2006

SOOOooo easy...SOOOooo tasty and even more heart healthy than the original version...Add a tossed salad and have dinner!

SERVES 12 (change servings and units)

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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Featured Reviews for This Recipe

From: bmcnichol

On May 5, 2009

I had some chicken I needed to use up and came across this recipe. I used Healthy Substitute for Cream of Chicken Soup for the cream of chicken soup which made the mixture a bit thin. I also used canned veggies instead of frozen as this is a personal preference. I also only added 1/2 tablespoon of garlic and didn't add the lime juice. We thought it was good but thought it was too garlicy. We also thought it needed some other seasonings like salt and pepper. Because of the soup I used I baked for the 45 minutes and then uncovered and baked for another 20 minutes to help evaporate some of the extra liquid.

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From: Tootiejoy

On Feb 6, 2006

We really enjoyed this recipe. It is simple to make and very yummy. I added a little black pepper and about 1/4 to 1/2 cup chicken broth because it seemed a little dry.

1 person found this review helpful

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