Chicken Stuffing Bake

Pardon the terrible cell phone picture but this is by far the best chicken dish I have made in a long time. It's super easy and reheats well. Also it combines my favorite things: chicken, cheese, and stuff. I mean come on, who doesn't love stuffing. I got the recipe from a diet cook book, but I don't always use the reduced fat ingredients. So feel free to fatten it up or down. Also I find it really doesn't matter if your broccoli is cooked before or not. It will soften up enough when you bake it, but please do rinse it well.

Chicken Stuffing Bake

• 1 can (10-3/4oz) condensed reduced-fat reduced-sodium cream of mushroom soup undiluted
• 1 cup fat-free milk
• 1 package (6oz) stuffing mix
• 2 cups cubed chicken breast
• 2 cups fresh broccoli florets, cooked (uncooked if you like it on the crunchier side)
• 2 celery ribs, finely chopped
• 1 1/2 cups (60z) shredded reduced-fat Swiss cheese, divided

1.  In a large bowl, combine soup and milk until blended.
2. Add stuffing mix with contents of seasoning packet, chicken, broccoli, celery, and 1 cup of cheese and mix.
3. Transfer to a greased 13in x 9in baking dish.
4. Bake uncovered at 375degrees for 20 minutes or until heated through.
5. Sprinkle the remaining cheese on top and bake for an additional 5 minutes or until cheese has melted.

Yields: 8 servings
Nutrition facts: 1 cup equals 247 calories, 7g fat (4g saturated fat), 42mg cholesterol, 658mg sodium, 24g carbohydrate, 3g fiber, 22g protein
From Comfort Food Diet