Chicken N Corn Bread Bake

Name: Chicken N Corn Bread Bake
Yield: 10 servings
Ingredients: 14 ozs low sodium chicken broth; 1/2 cup onions, chopped; 1/2 cup celery, chopped; 1/8 tsp black pepper; 16 ozs cornbread stuffing mix, divided; 16 ozs chicken breast cubes, cooked; 12 ozs light sour cream; 10 3/4 ozs low-fat cream of chicken soup

Adapted from Country Woman

14 ozs low sodium chicken broth
1/2 cup onions, chopped
1/2 cup celery, chopped
1/8 tsp black pepper
16 ozs cornbread stuffing mix, divided
16 ozs chicken breast cubes, cooked
12 ozs light sour cream
10 3/4 ozs low-fat cream of chicken soup

Prepare a 13"x9" pan with cooking spray; set aside. Preheat oven to 325. In a large skillet, cook chicken broth, onions, and celery until vegetables are tender. Add black pepper. Bring to a boil. Reduce heat. Cover and simmer six minutes. Add 14 ounces cornbread stuffing. Mix well. Place mixture into prepared pan. Sprinkle chicken evenly over top; set aside. In a small bowl, combine sour cream and chicken soup. Mix well. Spread evenly over top chicken.Sprinkle top with remaining stuffing. Bake, uncovered, for 30 minutes, or until heated through.

Posted: 11/12/2009

Casseroles

Rated by 0 users (0.00)

WW Points^* : 5.62

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 270 Calories from Fat 42 (16%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 30g	10%
Sodium 1217mg	51%
Potassium 0mg	0%
Total Carbohydrate38g	13%
Dietary Fiber 1g	4%
Sugars 7g
Protein 19g	4%
* 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.