Chicken and Stuffing Bake A Potful of Recipes, page 196 freezes well
I think this cookbook has more stuffing recipes than any of my others and there's a good reason why. Slow cooking at a low temperature is great for a bread-based recipe. The flavors deepen without the dish drying out. Serves: 6 (1 cup)
2 full cups diced cooked chicken breast 1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup 1 1/2 cups (12oz can) Carnation Evaporated Skim Milk 1 cup finely chopped celery 1/2 cup finely chopped onion 2 teaspoons dried parsley flakes 1/8 teaspoon black pepper 3 cups unseasoned dry bread cubes
Spray a slow cooker container with butter flavored cooking spray. In prepared container, combine chicken soup and evaporated skim milk. Stir in celery, onion, parsley flakes and black pepper. Add bread cubes. Mix well to combine. Cover and cook on low for 6-8 hours. Mix well before serving.
HINTS: 1. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli. 2. Pepperidge Farm bread cubes work great.
NOTES: I used 98% fat free Cream of Chicken Soup instead of healthy request, I used Joanna's homemade version of the evaporated skim milk, and left out the celery because we didn't have any. I only cooked it for 2.5 hours. I got a new crockpot 1 1/2 year ago and everything cooks so fast. I have to cook things for half the amount of the lowest time in order for it to turn out.
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