All ages seem to appreciate this comforting, scrumptious meal-in-one. It takes a handful of ingredients and just minutes to put together. I’ve found that adding dried cranberries to the stuffing mix adds both flavor and color.
—JENNIFER SCHLACHTER BIG ROCK, IL
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 6 SERVINGS
1 package (6 ounces) chicken stuffing mix
2 cups cubed cooked chicken
1 cup frozen broccoli florets, thawed
1 can (10 3 /4 ounces) condensed broccoli cheese soup, undiluted
1 cup shredded cheddar cheese
1. Preheat oven to 350°. Prepare stuffing mix according to package directions, using 1 1 /2 cups water.
2. In a large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.
FREEZE OPTION Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish; microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.
PER SERVING 1 1 /3 cups: 315 cal., 13g fat ( 6g sat. fat ) , 66mg chol., 1025mg sod., 25g carb. ( 4g sugars, 2g fiber ) , 23g pro.