Monday, October 23, 2006

Stuffing-Crusted Creamy Chicken Casserole
Serves 6

1 package (6 oz.) Stove Top Stuffing Mix for chicken
6 small boneless, skinless chicken breast halves (about 1 and a half pounds)
1/2 t. garlic powder
1 bag (16 oz.) frozen stir-fry vegetables, thawed and drained
1 can (7 oz.) whole kernel corn, drained
1/4 c. Reduced Fat Ranch Dressing
1 1/2 c. hot water

  • Preheat oven to 400. Sprinkle 1/2 c. of the stuffing mix evenly onto the bottom of a 9 x 13 baking dish; top with the chicken. Sprinkle evenly with the garlic powder. Cover with the stir-fry vegetables. Mix corn and dressing; spoon over vegetable layer. Set aside.
  • Add hot water to remaining stuffing mix; stir until just moistened. Spoon evenly over corn mixture.
  • Bake 30 minutes or until chicken is cooked through (17o degrees)
Prepare as directed, substituting your favorite frozen vegetables for the stir-fry veggies.

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