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Monday, January 24, 2011

Chicken Stuffing Casserole

2 eggs, lightly beaten (.50)


1 package (14 ounces) crushed corn bread stuffing ($1)

4 cups cubed cooked chicken breast ($2)

3 cups reduced-sodium chicken broth, warmed ($1)

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted (.50)

1 small onion, chopped (in pantry)

1/4 cup chopped celery (in pantry)

1 teaspoon rubbed sage


In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Yield: 8 servings.

recipe source: A Taste Of Home

shared at $5 for Dinners for their weekly challenge shared at 11th Heaven's Homemaker Haven