Chicken and Stuffing Bake Directions:
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Preheat the oven to 375°F. Place two medium aluminum foil trays on a baking sheet and lightly coat with nonstick cooking spray.
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Pat the chicken breasts dry. Cut large pieces in half for even cooking. Divide the chicken evenly between the two trays in a single layer. Season lightly with salt and black pepper.
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In a medium bowl, whisk the cream of chicken soup and chicken broth until smooth and fully combined.
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Pour half of the soup mixture over the chicken in each tray, spreading evenly to coat all pieces.
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Place the dry stuffing mix in a bowl. Add hot water or reserved broth just until lightly moistened. Stir with a fork until damp but still crumbly.
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Evenly distribute the stuffing mixture over the chicken in both trays. Gently press down without compacting.
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Cover each tray tightly with foil and bake for 25 minutes.
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Remove foil and continue baking uncovered for 15 minutes, until the chicken reaches an internal temperature of 165°F and the stuffing is lightly golden.
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Rest for 5 minutes before serving.
WW Points Calculation
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Boneless skinless chicken breast, 2 lb (4 oz per serving × 8 servings): 0.00
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Stuffing mix, Stove Top, 6 oz box: 24.00
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Cream of chicken soup, Campbell’s Healthy Request, 10.5 oz × 2: 14.00
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Chicken broth, 1 1/2 cups: 0.00
Points Information:
Total Points: 38
Servings: 8 (1 chicken breast with stuffing per serving)
Points per serving: 4.75
Nutrition Information
Calories: 335
Fat: 6 g
Protein: 38 g
Carbohydrates: 28 g
Sugar: 4 g
Sodium: 820 mg
I'm waiting for your comments! Enjoy!
