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.
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.
CHICKEN AND DRESSING CASSEROLE
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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