Slow Baked Chicken and Stuffing Casserole Ingredients:
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2 lb boneless, skinless chicken breasts (Perdue)
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1 box (6 oz) stuffing mix, chicken or savory herb (Stove Top)
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1 can (10.5 oz) cream of chicken soup (Campbell’s Healthy Request)
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1 can (10.5 oz) cream of mushroom soup (Campbell’s Healthy Request)
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1 1/2 cups low-sodium chicken broth (Swanson)
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1/2 cup 1% milk (Fairlife)
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2 tbsp butter, melted (Land O’Lakes Light)
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1/2 tsp garlic powder (McCormick)
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1/2 tsp onion powder (McCormick)
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1/2 tsp dried thyme
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1/2 tsp dried parsley
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1/2 tsp salt
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1/2 tsp black pepper
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2 cups frozen mixed vegetables, thawed and drained (Birds Eye)
How to make Slow Baked Chicken and Stuffing Casserole?
Please c-lic-k the photo or the "next >" button below to see the instructions.
