I've been promising you this recipe for a while and it's become a favorite in the Kreiger house, so I thought I'd share it today: Farmhouse Chicken and Dressing. This is a Weight Watchers recipe and I take no credit for it whatsoever! I hope you enjoy this delicious comfort food that won't steal all your points. We usually serve it with peas or sauteed zucchini and squash. It may seem steep at 12 points plus a serving, BUT it's both your meat and your carb for the meal! I love keeping it simple!
Farmhouse Chicken and Dressing (12 points plus per serving)
Makes 4 servings
Ingredients:
1 teaspoon olive oil
1 cup chopped onion
3/4 cup sliced celery
2 cups water
2 tablespoons yogurt-based spread (we use Brummel and Brown)
1 10-ounce can of reduced fat-reduced sodium cream of chicken soup
1 8-ounce package cornbread stuffing (we use Pepperidge Farm brand)
3 cups chopped cooked chicken breast
Pepper to taste
Cooking Spray
Directions:
- Preheat the oven to 350 degrees.
- I start with cooking the chicken (I find that breast tenderloins or breast strips cook faster) in a pan with a little bit of olive oil. Once you cook it, chop it up, measure 3 cups out and set aside.
- Heat oil in a nonstick skillet over medium-high heat. Add the chopped onion and sliced celery; saute for 4 minutes or until the onion is golden.
- Increase the heat to high and add the 2 cups of water. Let it come to boil and cook for 4 minutes or until the celery is soft. Stir in the Brummel and Brown until it is good and melted.
- Add the can of soup, the stuffing mix, and the pepper.
- Remove it from the burner and stir in your chopped chicken.
- Coat your baking dish with cooking spray (we use small casserole dish pictured above, but you can use any 2 quart baking dish) and then place the stuffing and chicken mixture in.
- Bake at 350 for 45 minutes or until the top is golden.
Until next time,
BK
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