Low Fat Chicken Stuffing Casserole
Indulge in the comforting flavors of a hearty casserole without the guilt with this Low Fat Chicken Stuffing Casserole recipe! This delicious dish combines tender, bite-sized chunks of chicken breast, colorful frozen mixed vegetables, and a velvety sauce made from fat-free cream of chicken soup, light sour cream, and fragrant dried sage. Topped with a layer of fluffy reduced-sodium stuffing mix, this casserole bakes to golden perfection in just under an hour, making it a perfect weeknight dinner option. With only 15 minutes of prep time and a focus on lighter ingredients like low-sodium chicken broth and fat-free cream, this recipe is ideal for those looking for low-fat comfort food that doesn’t compromise on flavor. Serve it as a wholesome all-in-one meal that the entire family will love!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 can (10.5 oz) fat-free cream of chicken soup
- 1 cup light sour cream
- 0.5 teaspoon dried sage
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon pepper
- 2 cups frozen mixed vegetables
- 6 ounces reduced-sodium stuffing mix
- 1 cup (for stuffing prep) water
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with cooking spray and set it aside.
Bring a large skillet to medium heat. Spray the skillet with cooking spray, then cook the chicken breasts for 4-5 minutes on each side until lightly browned. Remove and let cool slightly, then cut into bite-sized cubes.
In a large mixing bowl, whisk together the chicken broth, cream of chicken soup, light sour cream, dried sage, garlic powder, onion powder, and pepper until well combined.
Add the cubed chicken and frozen mixed vegetables into the bowl with the sauce, stirring to coat the ingredients evenly.
In a separate bowl, prepare the stuffing mix by combining it with 1 cup of hot water. Stir until the stuffing is moistened but not overly soggy.
Spread the chicken and vegetable mixture evenly across the prepared casserole dish.
Layer the moistened stuffing mixture evenly over the top of the chicken and vegetables, gently patting it down without compacting it too much.
Cover the casserole dish with aluminum foil and bake in the oven for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the stuffing is golden brown and the casserole is bubbling along the edges.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.6 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 628 mg | 48% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2341 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
