Casserole Recipe | Chicken-Spinach Casserole

This one-dish baked casserole combines creamy sauce, spinach or broccoli, herb-seasoned stuffing, and diced chicken for an easy, hearty weeknight dinner.

Ingredients

• 2 (10 ounce) packages frozen chopped spinach or chopped broccoli
• 2 (10.75 ounce) cans reduced fat and reduced sodium cream of celery, chicken, mushroom, or broccoli soup
• 2 cups water
• ¼ cup butter
• 6 cups herb-seasoned stuffing mix
• 1 (6 ounce) package Tyson® Grilled & Ready® Frozen Diced Chicken Breast
• ⅓ cup fat-free milk
• 2 tablespoons grated Parmesan cheese

Cooking Directions

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.
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.

Nutrition Facts

• calories319
• carbohydrateContent44.5 g
• cholesterolContent32 mg
• fatContent9.5 g
• fiberContent5.7 g
• proteinContent14.4 g
• saturatedFatContent4 g
• sodiumContent1031.3 mg
• sugarContent4.6 g