Sunday, August 27, 2017

Chicken and Dressing Casserole - 8 Smart Points

 This is a 2 quart casserole dish.  I figured the recipe makes 4 generous servings.  A side dish or two and you have a complete meal.
Years ago I started using 8" plates rather than the larger dinner plates that came with the dishes I bought.  You can see that 1/4 of the recipe makes a generous serving.

8 Smart Points per serving
Makes 4 servings

¾ cup sliced celery
¾ cup diced onion
1 clove garlic, minced
1 ½  cups chicken broth
5 T. light sour cream
2 T. Tofuti cream cheese OR 2 T. light cream cheese
8 oz. cooked chicken
½ can Cream of Chicken soup
1 ½ cups Pepperidge Farms cornbread stuffing**

Place the onion, celery, garlic and 1 cup of chicken broth in a covered saucepan andsimmer until the vegetables are tender.
Stir in sour cream, cream cheese, chicken, undiluted soup, the remaining ½ cup of chicken broth and 1 cup stuffing mix.
Pour into 2 quart casserole dish, sprayed with Pam.  Bake at 350° for 10-15 minutes until hot and bubbly.  Top with remaining ½ cup of stuffing mix and bake another 10-15 minutes until the topping is nicely browned.

Smart Points – calculated on the actual ingredients I used
Sour cream                  5
Cream cheese              2
Soup                            5
Stuffing                     10
Broth                            1.5

Of course you can save a few points if you choose to use fat free sour cream, cream cheese or broth.

**This would be good made with the herb seasoned stuffing mix or by adding some poultry seasoning to the mixture.

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