5-Ingredient Chicken and Stuffing Bake Directions:
Preheat the oven to 375°F and position a rack in the middle of the oven. Line a 9×13-inch baking pan with aluminum foil, leaving a slight overhang, and lightly coat the foil with cooking spray.
In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth.
Place the shredded chicken and dry stuffing mix in a large bowl. Drizzle with the melted butter, then pour the soup mixture over the top.
Fold everything together gently until the stuffing is evenly moistened and the shredded chicken is distributed throughout the mixture. Do not overmix or mash the stuffing.
Transfer the mixture to the prepared pan and spread it into an even, loose layer without pressing it down firmly. Leave some chicken pieces visible across the surface.
Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake uncovered for another 20 to 25 minutes, until the top is golden brown, the edges are bubbling, and scattered areas across the surface are noticeably deeper brown and crisp.
For the darker toasted spots seen in the finished casserole, switch the oven to BROIL and cook for 1 to 2 minutes, watching closely, until a few areas on top become deeply browned and crisp without burning the entire surface.
Let rest for 5 to 10 minutes before serving.
WW Points Calculation:
Cooked shredded skinless chicken breast: 0 points
Reduced-sodium savory herb stuffing mix: 26 points
Reduced-sodium cream of chicken soup: 16 points
Low-sodium chicken broth: 1 point
Unsalted butter: 20 points
Points Information:
Total Points: 63 points
Servings: 8 servings
Points per serving: 8 points
Nutrition Information:
Calories: 380
Protein: 38 g
Carbohydrates: 24 g
Fat: 14 g
Fiber: 2 g
Sugar: 3 g
Sodium: 690 mg
I'm waiting for your comments! Enjoy!
