Chicken N Corn Bread Bake

Name: Chicken N Corn Bread Bake
Yield: 10 servings
Ingredients: 1 lb chicken breast halves skinless, cubed; 1 cup onions, chopped; 1 cup celery, chopped; 2 ozs frozen corn, thawed; 1 1/2 cups low sodium chicken broth; 1/4 tsp black pepper; 12 ozs cornbread stuffing mix, divided; 16 ozs light sour cream; 10 3/4 ozs low-fat cream of chicken soup

Adapted from Country Woman

1 lb chicken breast halves skinless, cubed
1 cup onions, chopped
1 cup celery, chopped
2 ozs frozen corn, thawed
1 1/2 cups low sodium chicken broth
1/4 tsp black pepper
12 ozs cornbread stuffing mix, divided
16 ozs light sour cream
10 3/4 ozs low-fat cream of chicken soup

Prepare a 3-quart casserole dish with cooking spray; set aside. In a large skillet, cook chicken, onions, celery, and corn in chicken broth until vegetables are tender. Add black pepper and 10 ounces cornbread stuffing. Mix well and heat through. Place mixture evenly into prepared dish. Preheat oven to 350. In a bowl, combine sour cream and cream of chicken soup. Mix well. Spread evenly over top chicken mixture in dish. Sprinkle top with remaining stuffing mix. Bake, uncovered, for 30 minutes, or until heated through.

Posted: 11/12/2009

Casseroles

Rated by 0 users (0.00)

WW Points^* : 5.30

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 260 Calories from Fat 48 (19%)
% Daily Value *
Total Fat 6g	9%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 29g	10%
Sodium 728mg	30%
Potassium 1mg	0%
Total Carbohydrate34g	11%
Dietary Fiber 2g	8%
Sugars 6g
Protein 18g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.