"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

CHICKEN STUFFING BAKE Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for CHICKEN STUFFING BAKE, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Wetter
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10-3/4 oz.) condensed reduced fat/reduced sodium cream of mushroom soup, undiluted
1 cup fat free milk
1 package (6 oz.) stuffing mix
2 cups cubed cooked chicken breast
2 cups fresh broccoli florets, chopped
2 celery ribs, finely chopped
1-1/2 cups (6 oz.) shredded reduced fat Swiss cheese, divided (Cathy used mozzarella)



Directions:
Directions:
In a large bowl, combine soup and milk until blended. Add stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13 x 9 baking dish. Bake uncovered at 375 for 20 minutes or until heated through. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

173W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!