Chicken & Stuffing Casserole
Deboned chicken8 oz. dry stuffing
10.75 oz can cream of chicken soup (I used 98% fat free)
10.75 oz can cream of celery soup (again 98% ff)
1 1/4 cup chicken broth (from boiling chicken)
1 cup evaporate milk
Preheat oven to 350.
Boil chicken and shred (debone if using chicken with bones). Layer chicken in lightly greased 9x13 pan.
Combine soups, broth, evaporated milk and stir well. Mix dry stuffing into soup mixture and pour mixture over chicken.
Bake 35-45 min. - to bubbling in center.
We had this with corn and caramel apples.
Our Review: This was super easy to make and very low in calories and fat. We liked the taste (Brooke said she couldn't taste the stuffing past the soups flavors but she ate it). This recipe WILL go into our recipe box!