Blend, layer, bake--it's as easy as that to make this quick supper solution, thanks to canned soup, pre-seasoned bread crumbs, and frozen veggies.
can (10 3/4 oz) condensed cream of chicken soup
cup herb-seasoned stuffing crumbs
cup butter or margarine, melted
boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch-wide strips
cups frozen cut green beans, thawed
Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.
For a taste of Thanksgiving, add 1/2 teaspoon ground sage to the soup mixture.
A fruit salad with poppy seed dressing would complement this casserole.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.