Post by chief_cook2 on Dec 20, 2002 20:06:07 GMT -6
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Pre-heat oven to 425 degrees F. Place stuffing mix and melted
margarine in a mixing bowl and combine completely. Spread and pat all
but 3/4 cup of the stuffing mixture into the bottom of a 2-quart
casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients. Pour chicken
mixture over stuffing mixture layer. Top with remaining 3/4 cup of
stuffing mixture. Bake 20 to 25 minutes or until golden brown and
bubbly. Let stand 5 minutes before serving. Makes: 6 Servings (1 cup
each)
Nutritional Information Per Serving: Calories: 257, Fat: 9 g,
Cholesterol: 45 mg, Sodium: 795 mg, Protein: 18 g, Carbohydrate: 26 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Pre-heat oven to 425 degrees F. Place stuffing mix and melted
margarine in a mixing bowl and combine completely. Spread and pat all
but 3/4 cup of the stuffing mixture into the bottom of a 2-quart
casserole dish coated with non-stick cooking spray.
In a separate bowl, combine remaining ingredients. Pour chicken
mixture over stuffing mixture layer. Top with remaining 3/4 cup of
stuffing mixture. Bake 20 to 25 minutes or until golden brown and
bubbly. Let stand 5 minutes before serving. Makes: 6 Servings (1 cup
each)
Nutritional Information Per Serving: Calories: 257, Fat: 9 g,
Cholesterol: 45 mg, Sodium: 795 mg, Protein: 18 g, Carbohydrate: 26 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat