Chicken Casserole Supreme (TNT)

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Chicken Casserole Supreme (TNT)

Post by pstarkoski on Tue Oct 12, 2010 8:40 am


This recipe came from my newest Taste of Home's Healthy Cooking magazine. The apples and rasins added to the stuffing give it a little twist .... nice for a cool autumn day!




Chicken Casserole Supreme

“This casserole is so satisfying on a cold day, and it gets even better the next day. I added apples and raisins on a whim and feel they really set this apart from other dishes.” —Judy Wilson, Sun City West, Arizona


1 cup reduced-sodium chicken broth

1 medium apple, peeled and chopped

1/2 cup golden raisins

1 tablespoon butter

1 package (6 ounces) reduced-sodium stuffing mix

1 pound boneless skinless chicken breasts, cubed

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup sliced fresh mushrooms

1 small onion, chopped

1 tablespoon olive oil

3 garlic cloves, minced

1-1/2 cups (12 ounces) fat-free sour cream

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

4 cups frozen broccoli florets, thawed


In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes.

Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Yield: 6 servings.

Recipe source: Taste of Home’s Healthy Cooking Magazine, Oct./Nov. 2010, submitted by Judy Wilson of Sun City West, Arizona.



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