Farm House Chicken-And-Dressing Casserole

Oxmoor House
6 servings (serving size: 1/6 of casserole)


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1 teaspoon olive oil
1 cup chopped onion
3/4 cup sliced celery
2 cups water
2 tablespoons yogurt-based spread (such as Brummel & Brown)
1 (10-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (8-ounce) package cornbread stuffing (such as Pepperidge Farm)
1/2 teaspoon pepper
3 cups chopped roasted chicken breast
Cooking spray


Preheat oven to 350°.

Heat oil in a nonstick skillet over medium- high heat. Add onion and celery; sauté 4 minutes or until onion is golden.

Increase heat to high; add water. Bring to a boil, and cook 4 minutes or until celery is tender. Stir in spread until melted. Add soup, stuffing, and pepper. Remove from heat, and stir in chicken.

Place stuffing mixture in a 2-quart baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top is golden.

Created date

March 2010

Nutritional Information

Calories 320
Fat 6.9 g
Satfat 1.8 g
Protein 27.5 g
Carbohydrate 35.5 g
Cholesterol 64 mg
Iron 2.5 mg
Sodium 986 mg
Caloriesfromfat 20 %
Fiber 2.4 g
Calcium 50 mg