Anita's Tried & True Heart Healthy Recipes

Chicken N Corn Bread Bake

Adapted from
10 servings

14  ozs  low sodium chicken broth  16  ozs  Pepperidge Farm cornbread stuffing, divided 
1/2 cup  onions, chopped  16  ozs  chicken breast cubes, cooked 
1/2 cup  celery, chopped  12  ozs  light sour cream 
1/8 tsp  black pepper  10 3/4 ozs  low-fat cream of chicken soup 
Prepare a 13"x9" pan with cooking spray; set aside. Preheat oven to 325. In a large skillet, cook chicken broth, onions, and celery until vegetables are tender. Add black pepper. Bring to a boil. Reduce heat. Cover and simmer six minutes. Add 14 ounces cornbread stuffing. Mix well. Place mixture into prepared pan. Sprinkle chicken evenly over top; set aside. In a small bowl, combine sour cream and chicken soup. Mix well. Spread evenly over top chicken.Sprinkle top with remaining stuffing. Bake, uncovered, for 30 minutes, or until heated through.
Nutritional Analysis per serving (10 servings total)
Calories 285   %CFF 24 %
Total Fat 9 g   Saturated Fat 2 mg
Protein 20 g   Cholesterol 38 g
Carbohydrates 36 g   Sodium 880 mg
Sugars 5 g   Fiber 4 g
5.7 WW Points
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