•2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
•1 package (8 ounces) reduced-fat cream cheese, cubed
•1/2 cup fat-free milk
•1/2 cup grated Parmesan cheese
•4 cups herb seasoned stuffing cubes
•2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
•In a large bowl, beat the soup, cream cheese, milk and
•Parmesan cheese until blended. Stir in stuffing cubes and spinach.
•Spoon into a 2-qt. baking dish coated with cooking spray. Bake,
uncovered, at 350° for 35-40 minutes or until heated through.
Yield: 10 servings.
Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.
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