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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I had a hard time thinking of a name for this recipe. It was shared by a friend of mine. Thanks Kim. I miss you! I hope you all like it... Ingredients:
1 (6 ounce) box cornbread stuffing mix |
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup |
1 1/2 cups water |
4 tablespoons light margarine spread (i used i can't believe it's not butter) |
4 ounces fat free sour cream (the recipe calls for 8 oz, but i don't use that much) |
0.5 (9 7/8 ounce) can low fat chicken in water |
Directions:
1. Boil 1 1/2 cups of water and 4 tbl spoons of margarine spread.
2. Add stuffing mix and remove from heat. Let stand for 5 minutes.
3. Pour stuffing into 8X8 dish.
4. Cover stuffing with 1/2 of can of chunky chicken. (Shred it with your fingers).
5. Mix sour cream and cream of mushroom. Spread the mixture over the chicken and stuffing.
6. Bake uncovered at 350 for 30-45 minutes.
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