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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!
Enjoy!
hugs,
peg
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
Ingredients
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
Directions
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.
http://www.tasteofhome.com/recipes/Chicken-Casserole-Supreme
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!
Enjoy!
hugs,
peg
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
Ingredients
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
Directions
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.
http://www.tasteofhome.com/recipes/Chicken-Casserole-Supreme