This one-dish baked casserole combines creamy sauce, spinach or broccoli, herb-seasoned stuffing, and diced chicken for an easy, hearty weeknight dinner.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
319 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F. In a Dutch oven or large saucepan combine spinach, half of the soup, the water and butter. Bring to boiling. (If using spinach, separate it with a fork.) Cover and simmer for 5 minutes.
Step 2
Add the stuffing mix to saucepan; stir to moisten. Spread mixture in an ungreased 3-quart rectangular baking dish or eight 10-ounce au gratin dishes; top with Grilled & Ready® Diced Chicken. Stir milk into remaining soup; pour over chicken. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes or until heated through.
Ingredients
¼ cup butter
2 cups water
2 tablespoons grated Parmesan cheese
2 (10 ounce) packages frozen chopped spinach or chopped broccoli
