Chicken Stuffing Bake

I made this yummy new recipe for the first time last night. I got it from Taste of Home and made some adjustments to lower the calories and make it a little more diet-friendly. Randy even cleared his plate after having several servings! This is definitely something that we'll be having more often!

Ingredients:

1 can Campbell's 98% Fat Free Cream of Mushroom Soup

1 cup fat free milk

1 6 oz package stuffing mix

2 cups cubed chicken breast, cooked

2 cups fresh broccoli florets, cooked

2 celery ribs, finely chopped

1 1/2 cups shredded Swiss cheese, divided

Directions:

1. Preheat the oven to 375° F.

2. In a large bowl, combine soup and milk until blended. Add the stuffing mix, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish. 

3. Bake, uncovered, at 375° for 20 minutes or until heated through. Remove and sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Serves 8

Calories: 218

Carbs: 14g

Fat: 9g
PointsPlus: 6