Easy Chicken Bake

Thursday, October 30, 2008

Well, we essentially ended up eating the same thing two nights this week... only very slight differences between the two. The problem was that I didn't feel like going to the grocery store, and since we haven't been "good grocery shopping" in a while, the ingredients we had on hand were very limited.

It's been an interesting week. Quite honestly, it's been pretty shitty. I've been dealing with my emotions over Tessa getting sick--she's still not showing any signs of getting better (I've been wanting it to happen overnight), and I'm terrified of the possibility of lymphoma--and now I've got a wicked cold to contend with as well.

So a trip to the grocery store? Last night, it was not going to happen.

I found a box of Stove Top Stuffing in our cupboard, saw a simple recipe on the back, and decided to go with it. Another super easy weeknight meal to file away in the recipe bank. I just wouldn't plan on making this again the night after making chicken pot pie!

Easy Chicken Bake
(Source: www.kraftfoods.com)

- 1 pkg (6 oz.) Stove Top Stuffing Mix for Chicken (we used low-sodium version)
- 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces (we only used 1 lb.)
- 1 can (10-3/4 oz.) condensed cream of chicken soup (used Campbell's Healthy Request--98% fat free, and reduced sodium)
- 1/3 cup sour cream (we didn't have any on hand, so we substituted skim milk)
- 1 bag (16 oz.) frozen mixed vegetables, thawed, drained

1. Preheat oven to 400°F.

2. Prepare stuffing mix as directed on package; set aside.

3. Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.

4. Bake 30 min or until chicken is cooked through.

Nutrition Facts (for 6 servings): Per serving, Calories 420; Total Fat 15 g; Saturated Fat 4.5 g; Cholesterol 80 mg; Sodium 990 mg (ours was less because we used the low sodium stuffing mix); Carbohydrate 35 g; Dietary Fiber 3 g; Sugars 5 g; Protein 31 g


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