Chicken Casserole Supreme

1 cup reduced-sodium chicken broth

1 medium apple, peeled and chopped

1/2 cup golden raisins

1 tablespoon butter

1 package (6 ounces) reduced-sodium stuffing mix

1 pound boneless skinless chicken breasts, cubed

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup sliced fresh mushrooms

1 small onion, chopped

1 tablespoon olive oil

3 garlic cloves, minced

1-1/2 cups (12 ounces) fat-free sour cream

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

4 cups frozen broccoli florets, thawed

In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

recipe source : Taste of Home

http://bacontimewiththehungryhypo.blogspot.com/2011/11/new-ongoing-winter-recipe-and-craft.html

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