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Farm House Chicken-And-Dressing Casserole

Yield 6 servings (serving size: 1/6 of casserole)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

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

Oxmoor House Healthy Eating Collection