This recipe is a healthier twist on the popular chicken and stuffing casseroles. This one nixes the canned soup and packaged stuffing mix for a lower fat, lower sodium alternative.
1 cup chopped onion
1 cup chopped celery
2 1/2 cups defatted chicken broth, divided
6 cups packaged unseasoned stuffing mix (cubes)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/8 teaspoon dried marjoram
1 pound skinless, boneless chicken breasts, cut in strips
2 tablespoons unbleached flour
1 tablespoon dried parsley
Preheat oven to 350 degrees F.
In a medium saucepan, combine onion, celery and 1 1/2 cups broth. Simmer, covered, on low until vegetables are soft. Add stuffing and seasonings. Mix well until blended. Spread in an 8" x 8" pan that has been sprayed with non-stick cooking spray. Top with chicken strips.
Meanwhile, in a covered container, combine remaining 1 cup chicken broth with flour and shake well to prevent lumps. Pour into a 4-cup glass measuring cup and cook in the microwave on high for 3 minutes, stirring with a wire whisk several times until mixture thickens. Pour over chicken breasts. Sprinkle with parsley.
Cover and bake for 30 minutes or until chicken is no longer pink.
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reviews & comments
May 3, 2013
Very good and I love that the only packaged ingredient is the stuffing mix (and you could just use your own bread cubes for that matter).
January 1, 2013
Thank you so much! This was exactly what I was looking for - a chicken and stuffing recipe without all the fat and sodium from cans of soup. I wanted something homemade and healthy!