Monday, April 16, 2012

Chicken Stuffing Bake

This recipe was a quick throw together meal we did in March (I'm really behind in blogging right now, lots of photos to work my way through and match recipes and reviews with).

Chicken Stuffing Bake


1 can condensed cream of mushroom soup, undiluted
1 cup skim milk
1 box stuffing (Stove Top)
2 cups cubed cooked chicken
2 cups fresh broccoli, cooked
2 celery ribs, finely chopped
1-1/2 cups shredded reduced-fat Swiss cheese, divided (used Mozzarella and parmesan)

In a large bowl, mix soup and milk until blended. Add stuffing mix with contents of seasoning packet, chicken, broccoli, celery, and 1 cup cheese. Move to a greased 9x13 baking dish.

Bake, uncovered, at 375 F for 20 minutes or until heated through. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.


We all enjoyed this meal. I expected as much though, as we all love broccoli, chicken and pretty much every ingredient. I did swap the swiss out, since I don't like swiss cheese, and neither does the toddler.

I have slacked lately in the kitchen. I didn't complete all my recipes in March.. and it' already halfway through April and I haven't made a meal plan (I aim to do that today). We were away for a little bit of April, and March and early April there was lots of sickness passing through our house, so I just didn't feel like cooking. We had lots of our old favourites for meals, and many quick meal nights (pasta, soup, chicken with sides). I'm ready to get back in the kitchen... so it's time to get back in gear. Hopefully we are a healthy bunch for the next few months!

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