17 January, 2014
3 whole boneless skinless chicken breasts, cooked
1 can cream of chicken soup, condensed
1 can Healthy Recipe Cream of Mushroom Soup
1 cup fat free sour cream
1 package Low sodium Stove Top Stuffing, prepared as directed
Preheat oven to 350°
Break cooked chicken into bite sized pieces. Arrange chicken pieces in 2 qt. casserole dish.
In a medium mixing bowl, combine chicken soup, mushroom soup, and sour cream. Pour mixture over chicken. Cover this with prepared stuffing.
Bake, uncovered, for 25 minutes.
6-8 boneless chicken thighs can be substituted for the chicken breasts if you prefer dark meat.
Recipe By: Mayna Damren, one of Linda Bradshaw’s neighbors