Skinny Chicken, Vegetable and Stuffing Casserole
Ingredients
- 1 (6 oz.) package boxed cornbread stuffing mix (I used Mrs. Cubbison’s) see shopping tips
- ⅓ cup reduced-fat butter or Smart Balance Light, melted
- 3 cups zucchini, diced
- 3 cups mushrooms, sliced
- 1 cup onions, chopped
- 1 tablespoon reduced-fat butter or Smart Balance Light
- 2 cups cooked chicken, chopped
- 1 (10 ¾ oz.) can Campbell’s Healthy Request Cream of Chicken Soup
- 1 cup fat-free sour cream or nonfat plain Greek yogurt
- 1 cup fat-free cottage cheese
- 1 teaspoon dried sage
- Black pepper, to taste
Instructions
- Preheat oven to 350 degrees. Coat a 13 x 9-inch baking pan or glass pan with cooking spray.
- In an extra-large bowl, combine stuffing mix and ⅓ melted butter. Set aside ½ cup of mixture for topping.
- In a microwave-safe large bowl, add zucchini, mushrooms, and onions and 1 tablespoon butter. Cook in the microwave for 2 minutes to soften vegetables.
- Add cooked veggies to the large bowl of stuffing mixture. Stir in cooked chicken, soup, sour cream, cottage cheese, sage, and pepper. Mix until completely combined.
- Place stuffing mixture into baking pan and spread out evenly. Sprinkle reserved ½ cup stuffing mix on top. Bake uncovered for about 45 minutes until golden brown.
- Cool slightly and cut into 8 slices. This casserole freezes great!
Nutrition
Serving: 1sliceCalories: 270kcalCarbohydrates: 31gProtein: 20gFat: 7gSaturated Fat: 2gCholesterol: 34mgSodium: 640mgFiber: 5gSugar: 5gBlue Smart Points: 6Green Smart Points: 7Plus Points: 7