Chicken and Stuffing Bake
A Potful of Recipes, page 196
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.
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.
Each serving equals:
HE: 2 Protein, 1/2 Skim Milk, 1/2 Bread, 1/2 vegetable, 1/4 slider, 10 optional calories
256 Calories, 4gm fat, 25gm Protein, 30gm carb, 485mg sodium, 197mg Calcium, 2gm Fiber
DIABETIC: 2 MEat, 1 Starch, 1/2 Skim Milk, 1/2 Vegetable
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.