1(6 ounce) packagechicken or turkey flavored stuffing mix
1-1/2cupwater
1tablespoonbutter
1poundboneless,skinless chicken breasts cut into cubes
Sprinkle of salt
8ouncessliced mushrooms
1leek
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.
Nutrition Facts
Creamy Chicken and Stuffing Casserole
Amount Per Serving (1 /2 cup cooked stuffing and 2/3 cup creamy chicken mixture)
Calories 273Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 56mg19%
Sodium 1134mg49%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 3g3%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.