Light Swiss Chicken & Stuffing Casserole

WebMD Weight Loss Clinic members: Journal as 1 serving lean meat with
sauce + 1/2 cup "starchy foods without added fat" OR 1 1/2 cups
"hearty stew" OR 1 frozen dinner regular

1/2 cup fat-free sour cream
1 box Lower Sodium Chicken Stove Top Stuffing Mix
1 tablespoon fresh chopped chives
6 skinless, boneless chicken breasts
6 slices reduced-fat Swiss cheese, such as Kraft 2% Milk Deli Deluxe
Swiss (about 4 1/2 ounces)
10 3/4-ounce can condensed Healthy Request Cream of Chicken soup
1/2 cup fat-free half-and-half or low-fat milk
Canola cooking spray
1/4 cup water

Preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish or 8 x 12-inch baking
dish with canola cooking spray. Add sour cream, 1/2 cup of the stuffing mix, and
chives to a medium sized bowl; stir to blend. Arrange chicken in the prepared
baking dish and spread the sour cream mixture evenly over the top of the chicken
breasts (about 2 tablespoons of the mixture per breast). Top each chicken breast
with a slice of cheese. Add condensed soup and half-and-half or milk to the bowl
with the stuffing mixture in the bowl; stir to blend. Spoon mixture evenly over
the cheese covered chicken. Sprinkle the remainder of the stuffing mix evenly over
the top of the soup mixture. Spray the tops of the stuffing cubes with canola
cooking spray. Drizzle the water over the stuffing. Cover pan well with foil. Bake
until chicken is cooked throughout (about 1 hour).

Yield: 6 servings

Per serving: 373 calories, 38 g protein, 32 g carbohydrate, 9 g fat,
5 g saturated fat, 87 mg cholesterol, 1 g fiber, 638 mg sodium.
Calories from fat: 22%.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/