Warm and wonderful

The days are getting shorter and shorter.  This means one thing, winter is coming and that means that using the grill while still possible is not necessarily practical.  It also means more comfort foods and casseroles.  As the one doing the cooking I like making casseroles because it is one dish cooking and for the cooking challenged(ME) it is easier.  I am always in search of a good casserole dish. That is why I like this Chicken Stuffing bake.  It has all the elements of a meal rolled into one dish.  There is chicken, vegetables and bread.  The best part is it takes very little time to prepare which is great especially when I am running late after leaving work. Below is the recipe I found in a Taste of Home cookbook.  Click on the picture of the book if you want more info.

 

Chicken Stuffing Bake

1 can (10 3/4 oz) condensed reduced fat, reduced sodium cream of mushroom soup diluted

1 cup fat free milk

1 package (6 ounce) stuffing mix

2 cups cubed cooked chicken breast

2 cups fresh broccoli florets, cooked

2 celery ribs finely chopped to

1 1/2 cups ( 6 ounces) shredded reduced fat Swiss Cheese

In a large bowl combine soup and milk until blended. Add stuffing with contents of seasoning packet, broccoli, celery and 1 cup of cheese.  Transfer to a 13 x 9 baking dish.

Bake uncovered at 375 degrees for 20 minutes or until heated thoroughly.  Sprinkle with remaining cheese  and bake 5 additional minutes.

Makes 8 servings.  1 cup = 247 calories and has 24 grams of carbs.  For the rest of the nutrition info refer to the cookbook.