Tag Archives: cream of chicken

Chicken and Stuffing Bake

So easy to prep – and a great meal to do ahead of time and just throw into the oven later. All the creamy soup goodness and stuffing on top makes this one taste anything other than diet.

Chicken and Stuffing Bake
Chicken and Stuffing Bake

6 servings
399 calories per serving

6 oz. Stove Top stuffing mix
1 1/2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
1 can low fat cream of chicken soup
1/4 c low fat Daisy sour cream (any will do, but I find Daisy the best low fat one on the market)
16 oz. frozen mixed vegetables, thawed
Salt and pepper to taste
1/2 t garlic powder
1/2 t onion powder

Heat oven to 400 degrees. Prepare stuffing according to package directions. Mix chicken, soup, sour cream and vegetables. Place in a 13×9 baking pan and sprinkle with salt, pepper, onion powder and garlic powder.

You can refrigerate at this stage and then finish later – if you do it this way, increase baking time by 10 minutes.

Or continue with the prep and cover the casserole with the stuffing. Bake 30 – 40 minutes or until chicken is done. This dish reheats well in the oven or the microwave.

Veggie Bake

Very cheesy, very veggie – this is a veggie dish that will really get the kids eating up !

Veggie Bake
Veggie Bake

6 servings
211 calories per serving

1 can 26 oz. Light Cream of Chicken Soup
2/3 c low fat sour cream
1/2 t pepper
1/2 t onion powder
10 oz. frozen veggie mix (carrots, cauliflower, broccoli), thawed
6 oz. frozen green beans, thawed
1 medium zucchini, chopped
1 c shredded Swiss cheese
1 c Stovetop stuffing mix

Preheat oven to 350 degrees. Mix soup, sour cream, onion powder and pepper then stir in veggies, 1/2 c cheese. Turn into a 2 quart baking dish. Cover and bake 40 minutes. Stir and then top with the rest of the cheese and the stuffing mix and bake 5 minutes uncovered.

Chicken and Veggies (Crock Pot)

New chicken recipes for the crock are always welcome in my house ! I love to be able to put a meal together and then walk away and have it ready to eat hours later. This one has all the flavor of a nice chicken soup, but has a thick sauce and is more like a chicken stew. As with any crock recipe, if you like you meat browned (which the crock will not do), either pre-sear it, or at the end place under a hot broiler for just a few minutes.

Chicken and Veggies (Crock Pot)
Chicken and Veggies (Crock Pot)

4 servings
190 calories per serving

4 boneless skinless chicken breasts
1 c potatoes, peeled and quartered
2 carrots, cut in small pieces
½ onion, chopped small
1 rib celery, chopped
½ c frozen lima beans
¾ c water
½ t salt
¼ t pepper
¼ t onion powder
¼ t garlic powder
½ t basil flakes
½ can low fat cream of chicken soup

Place chicken in crock and add vegetables, water, salt, pepper and other spices. Pour soup over the veggies. Cover and cook on high 4 hours.

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