Are you ready for another great Fall recipe that’s super simple to put together and will warm you right up on a cool night? Using only a handful of ingredients, your stove-top (see what I did there?) and your microwave, you can whip this dinner up in less than 15 minutes! Plus, one satisfying serving of this creamy chicken and stuffing casserole is just 6 Weight Watcher Smart Points per serving! What’s not to love about that?
My husband was so happy when he came home to this one, but I knew he would be. This kind of thing is totally up his alley. Creamy chicken, stuffing… well, that’s about it. He loves anything that includes those two things. 🙂 This recipe was for him.
What the Leek!?
Our secret ingredient in this recipe is the leek. I did something I don’t do very often. I roamed the produce section looking for vegetables that I knew I liked, but did not have a recipe in mind for. Then, when I got home I thought about what kinds of recipes I could toss them in with what I was already thinking about making anyway. I decided that the leek was going to substitute the onion and the celery I originally planned using in this recipe. (although both of those would work great in this recipe too)
Sneak the leek.
Do you have someone in your home who does not like onions? My husband does not like onions, and like I said, this recipe was really for him, so why would I ruin it for him by adding onion? If a recipe has onions in it my husband will still eat the food, but only after he puts in his best effort to push the onions away from the rest of the food, as to not to accidentally eat them. There is something about the subtle flavor of the leek that makes it a vegetable most people can tolerate. If you cook for someone who doesn’t like onions consider giving the leek a try and see how they feel about it. Honestly, I love this vegetable and should use it more than I do, but I forget it exists. Poor leek.
Okay, enough about my sweet little leek. How about a great recipe that will satisfy your tummy and warm your heart?
Here is all you need for this delicious “stovetop casserole dish”:
1 package (6 ounces) chicken or turkey flavored stuffing mix
1-1/2 cup water
1 tablespoon butter
1 pound boneless, skinless chicken breasts cut into cubes
Sprinkle of salt.
8 ounces sliced mushrooms
1 leek
1 can (10.5 ounce) can 98% fat-free cream of chicken soup
Here is what you do:
Combine stuffing mix, water, and butter in a bowl. Cover and cook 4 minutes, or according to the suggested cooking time on the package, if different. (Box will probably say to use 3 tablespoons butter, but you will just use 1 tablespoon for this recipe)
Sprinkle chicken with salt and cook chicken over medium heat in a non-stick sauté pan for about 4-5 minutes, tossing chicken once. (Chicken does not have to be fully cooked at this point)
Meanwhile, cut the top of the leek off (the darkest green part). You will not be using the top half so that part can be discarded.
Slice into the bottom portion of the leek going lengthwise starting about 1-2 inches from the bottom of the leek.
Rotate the leek and slice it the lengthwise again. Do this a couple of more times until you have very thin sliced strips (still connected to the stem at the bottom at this point).
Now chop the leek into small pieces starting from the top.
Rinse the small pieces of the leek.
Slice mushrooms if they are not already sliced.
Toss mushrooms and leeks in with the chicken and cook an additional 5-6 minutes or until the vegetables are tender.
Add the cream of chicken soup and heat through, about 2 minutes.
Scoop 1/2 cup prepared stuffing and top with 2/3 cup of the creamy chicken mixture.
Makes 6 servings.
One serving is 1/2 cup cooked stuffing and 2/3 cup creamy chicken mixture.
One serving is 6 Green, 5 Blue, and 5 Purple points.
Creamy Chicken and Stuffing Casserole
Ingredients
- 1 (6 ounce) package chicken or turkey flavored stuffing mix
- 1-1/2 cup water
- 1 tablespoon butter
- 1 pound boneless, skinless chicken breasts cut into cubes
- Sprinkle of salt
- 8 ounces sliced mushrooms
- 1 leek
- 1 (10.5 ounce) can 98% fat-free cream of chicken soup
Instructions
- Combine stuffing mix, water, and butter in a bowl. Cover and cook 4 minutes, or according to the suggested cooking time on the package, if different. (Box will probably say to use 3 tablespoons butter, but you will just use 1 tablespoon for this recipe)
- Sprinkle chicken with salt and cook chicken over medium heat in a non-stick sauté pan for about 4-5 minutes, tossing chicken once.
- Meanwhile, cut the top of the leek off (the darkest green part). You will not be using the top half so that part can be discarded. Slice into the bottom portion of the leek going lengthwise starting about 1-2 inches from the bottom of the leek. Rotate the leek and slice it the lengthwise again. Do this a couple of more times until you have very thin sliced strips (still connected to the stem at the bottom at this point). Now chop the leek into small pieces starting from the top. Rinse the small pieces of the leek.
- Slice mushrooms if they are not already sliced.
- Toss mushrooms and leeks in with the chicken and cook an additional 5-6 minutes or until the vegetables are tender.
- Add the cream of chicken soup and heat through, about 2 minutes.
- Serve 1/2 cup prepared stuffing with 2/3 cup of the creamy chicken mixture.
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Fran Simpson says
Another great recipe from your free week of recipes, We have tried them all and find they are so simple and fast AND good!
Rosa R says
Made this today and we loved it. Made it with homemade cream of chicken soup. Canned soup has a lot of sodium and homemade only takes 15 minutes to make. Will make again.