Chicken & Dressing Casserole

shortstack

4 chicken breast (skinless boneless)
2 cans reduced fat cream of chicken soup
2 eggs
1 onion, chopped
12 oz reduced fat evaperated milk
1 cup chiken broth
1 pkg stuffing mix

Cook chicken breast and cut into small pieces. Place into a 9x13 baking dish. Spread chicken soup over chicken. Beat eggs slightly, add milk, onion, and stuffing mix. Mix well. Pour over chicken. pour broth over the top. Bake at 350 degrees for 1 hr.

Serves 8 Weight watchers points 5

shortstack

4 chicken breast (skinless boneless)
2 cans reduced fat cream of chicken soup
2 eggs
1 onion, chopped
12 oz reduced fat evaperated milk
1 cup chiken broth
1 pkg stuffing mix

Cook chicken breast and cut into small pieces. Place into a 9x13 baking dish. Spread chicken soup over chicken. Beat eggs slightly, add milk, onion, and stuffing mix. Mix well. Pour over chicken. pour broth over the top. Bake at 350 degrees for 1 hr.

Serves 8 Weight watchers points 5

LovelyLady1977

Will DEFINITELY be making this one soon. The hubby loves stuff like this! Thanks so much for sharing the recipe!

jo69

Sounds delicious. Will try it. How many calories???

soup78

Sounds yummy! And very easy to make......I just might have everything for this one.

Thanks:flowerforyou:

Phoenix_Rising

Sounds delicious. Will try it. How many calories???

Same question here.
What is the WW point to calorie ratio?

RedCurls

I think it is 50 calories is one point... I am not certain but I am pretty sure

LovelyLady1977

I ran the recipe through the SparkPeople recipe calculator. This is what it came up with:

8 Servings

Amount Per Serving
Calories 332.6
Total Fat 6.9 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.1 g
Cholesterol 135.0 mg
Sodium 1,421.1 mg
Potassium 515.6 mg
Total Carbohydrate 29.2 g
Dietary Fiber 1.8 g
Sugars 5.5 g
Protein 36.5 g
Vitamin A 4.3 %
Vitamin B-12 14.0 %
Vitamin B-6 35.3 %
Vitamin C 5.0 %
Vitamin D 7.6 %
Vitamin E 1.7 %
Calcium 9.1 %
Copper 4.7 %
Folate 8.4 %
Iron 11.7 %
Magnesium 10.3 %
Manganese 5.4 %
Niacin 73.9 %
Pantothenic Acid 13.2 %
Phosphorus 34.7 %
Riboflavin 19.7 %
Selenium 38.8 %
Thiamin 12.6 %
Zinc 9.1 %

This recipe was calculated using the following changes and/or ingredients:
-using 1% milk instead of evaporated
-using full sodium products (Stove Top stuffing)
-using Campbell's Healthy Request cream of chicken soup

Using skim milk and/or reduced sodium of the stuffing mix and/or soup would make the sodium and/or fat and calories lower.

shortstack

:flowerforyou: WOW, Good info I have to check out that website! Thank you!!!

Shortstack

Fitness_Chick

:flowerforyou:

jo69

Ooh thanks a bunch will make it soon!!

alisha123

I had to post cause I just gotta save this recipe to "my topics" Can't wait to try! Thanks!

LovelyLady1977

Making this for dinner tonight. Will let y'all know how it turns out!

danh603

sounds yummy and easy to make....what a great combo

thanks for sharing:bigsmile:

LovelyLady1977

Ok, I read the directions wrong and mixed everything all up together and pouring it into the dish. :embarassed: I'm crossing my fingers that it turns out okay!

Fitness_Chick

I ran the recipe through the SparkPeople recipe calculator. This is what it came up with:

8 Servings

Amount Per Serving
Calories 332.6
Total Fat 6.9 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.1 g
Cholesterol 135.0 mg
Sodium 1,421.1 mg
Potassium 515.6 mg
Total Carbohydrate 29.2 g
Dietary Fiber 1.8 g
Sugars 5.5 g
Protein 36.5 g
Vitamin A 4.3 %
Vitamin B-12 14.0 %
Vitamin B-6 35.3 %
Vitamin C 5.0 %
Vitamin D 7.6 %
Vitamin E 1.7 %
Calcium 9.1 %
Copper 4.7 %
Folate 8.4 %
Iron 11.7 %
Magnesium 10.3 %
Manganese 5.4 %
Niacin 73.9 %
Pantothenic Acid 13.2 %
Phosphorus 34.7 %
Riboflavin 19.7 %
Selenium 38.8 %
Thiamin 12.6 %
Zinc 9.1 %

This recipe was calculated using the following changes and/or ingredients:
-using 1% milk instead of evaporated
-using full sodium products (Stove Top stuffing)
-using Campbell's Healthy Request cream of chicken soup

Using skim milk and/or reduced sodium of the stuffing mix and/or soup would make the sodium and/or fat and calories lower.

That was very nice of you LL:smooched:

LovelyLady1977

I ran the recipe through the SparkPeople recipe calculator. This is what it came up with:

8 Servings

Amount Per Serving
Calories 332.6
Total Fat 6.9 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.1 g
Cholesterol 135.0 mg
Sodium 1,421.1 mg
Potassium 515.6 mg
Total Carbohydrate 29.2 g
Dietary Fiber 1.8 g
Sugars 5.5 g
Protein 36.5 g
Vitamin A 4.3 %
Vitamin B-12 14.0 %
Vitamin B-6 35.3 %
Vitamin C 5.0 %
Vitamin D 7.6 %
Vitamin E 1.7 %
Calcium 9.1 %
Copper 4.7 %
Folate 8.4 %
Iron 11.7 %
Magnesium 10.3 %
Manganese 5.4 %
Niacin 73.9 %
Pantothenic Acid 13.2 %
Phosphorus 34.7 %
Riboflavin 19.7 %
Selenium 38.8 %
Thiamin 12.6 %
Zinc 9.1 %

This recipe was calculated using the following changes and/or ingredients:
-using 1% milk instead of evaporated
-using full sodium products (Stove Top stuffing)
-using Campbell's Healthy Request cream of chicken soup

Using skim milk and/or reduced sodium of the stuffing mix and/or soup would make the sodium and/or fat and calories lower.

That was very nice of you LL:smooched:

Aww shucks...thanks. T'was nothin'!

LovelyLady1977

This was really good! Because I messed up the recipe, I ended up having to bake it for a while longer so it could firm up a bit. Served it with mashed potatoes and cranberry sauce. The hubby and I both loved it! A keep for sure...only next time I think I'll carefully read and follow the instructions! :laugh:

Oh, another thing I did different was to cut the chicken into cubes and then cook it, instead of the other way around. This way I didn't have to wait for the cooked chicken to cool before I could cut it into pieces.

plantlady99

thank you sounds great!


:flowerforyou:

mamakitty

bump

Nonibug

Putting this into my topics...

~Roni

Fitness_Chick

:drinker:

DebLaf

I'm going to make this for dinner tommorrow.

Fitness_Chick

I'm going to make this for dinner tommorrow.

Let us know how it turns out and how you like it ok?:happy: Sounds good!

DebLaf

Just finished eating this casserole for dinner tonight. It was tasty & easy. I will make it again. Next time I may add some veggies to the soup mix and some salt & pepper to the egg mixture.

Fitness_Chick

Lovely Lady was sweet enough to calculate the nutrion values on Sparkpeople.com and so I'm placing the whole recipe with that info in one post so it's easy for folks to find it in one place. :flowerforyou:

Chicken & Dressing Casserole

4 chicken breast (skinless boneless)
2 cans reduced fat cream of chicken soup
2 eggs
1 onion, chopped
12 oz reduced fat evaperated milk
1 cup chicken broth
1 pkg stuffing mix

Cook chicken breast and cut into small pieces. Place into a 9x13 baking dish. Spread chicken soup over chicken. Beat eggs slightly, add milk, onion, and stuffing mix. Mix well. Pour over chicken. pour broth over the top. Bake at 350 degrees for 1 hr.

Serves 8 Weight watchers points 5
8 Servings

Amount Per Serving
Calories 332.6
Total Fat 6.9 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.1 g
Cholesterol 135.0 mg
Sodium 1,421.1 mg
Potassium 515.6 mg
Total Carbohydrate 29.2 g
Dietary Fiber 1.8 g
Sugars 5.5 g
Protein 36.5 g
Vitamin A 4.3 %
Vitamin B-12 14.0 %
Vitamin B-6 35.3 %
Vitamin C 5.0 %
Vitamin D 7.6 %
Vitamin E 1.7 %
Calcium 9.1 %
Copper 4.7 %
Folate 8.4 %
Iron 11.7 %
Magnesium 10.3 %
Manganese 5.4 %
Niacin 73.9 %
Pantothenic Acid 13.2 %
Phosphorus 34.7 %
Riboflavin 19.7 %
Selenium 38.8 %
Thiamin 12.6 %
Zinc 9.1 %

This recipe was calculated using the following changes and/or ingredients:
-using 1% milk instead of evaporated
-using full sodium products (Stove Top stuffing)
-using Campbell's Healthy Request cream of chicken soup

Using skim milk and/or reduced sodium of the stuffing mix and/or soup would make the sodium and/or fat and calories lower.

Phoenix_Rising

sounds like a recipe I can make with leftover turkey after Thanksgiving