Slow Baked Chicken and Stuffing Casserole Directions:
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Preheat the oven to 300°F (150°C). Lightly grease a 9x13-inch casserole dish.
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In a medium bowl, whisk cream of chicken soup, cream of mushroom soup, 1 cup chicken broth, milk, garlic powder, onion powder, thyme, parsley, salt, and pepper until smooth.
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Spread mixed vegetables evenly over the bottom of the casserole dish.
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Arrange chicken breasts in a single layer over the vegetables.
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Pour the soup mixture evenly over the chicken.
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In a separate bowl, combine stuffing mix with remaining 1/2 cup chicken broth and melted butter. Stir just until moistened.
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Sprinkle stuffing mixture evenly over the casserole.
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Cover tightly with foil and bake for 2 hours.
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Remove foil and bake uncovered for 15 minutes.
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Remove from oven and rest for 10 minutes before serving.
WW Points Calculation
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Chicken breasts, 2 lb: 0.00
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Stuffing mix, 6 oz: 18.00
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Cream of chicken soup, 10.5 oz: 6.00
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Cream of mushroom soup, 10.5 oz: 6.00
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Butter, 2 tbsp: 8.00
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Milk, 1/2 cup: 2.00
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Chicken broth, seasonings, vegetables: 0.00
Points Information:
Total Points: 40.00
Servings: 8 servings (1 serving = about 1 1/2 cups)
Points per serving: 5.00
Nutrition Information
Calories: 340
Fat: 9 g
Protein: 32 g
Carbohydrates: 28 g
Sugar: 4 g
Sodium: 610 mg
I'm waiting for your comments! Enjoy!
