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6 servings, 1-1/3 cups each
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Prepare using reduced-fat condensed cream of chicken soup, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare as directed, stirring 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese into the chicken mixture in baking dish before topping with stuffing.
Cool, then refrigerate any leftovers. To reheat, microwave each serving on HIGH 2 min. or until heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
When I proposed the recipe idea to my husband, he didn't think this would be a good meal. He kept trying to talk me out of ****** it. But, I made it anyway. I added my own spices of paprika (hot), basil, parsley, garlic, sage and salt. I also used half the sour ***** recommended and added some milk instead, to make it creamier. I also used ***** of chicken mushroom soup instead, to give it more depth. It was also extremely easy and fast to make. I usually spend about an hour ****** dinner, so a fast meal was nice. After I made the meal, my husband couldn't stop eating it! The meal turned out much better than I expected. But, I think my changes helped.
My super picky family devoured this meal! I did tweak it a bit after reading some other reviews. I cut the raw chicken into chunks, added some garlic powder, pepper, salt, and marinated it in the fridge for about 20mins. I added an extra spoonful of sour ***** and a handful of shredded colby ******************************** stuffing that it calls for, but it was a stretch to cover the entire top in a 13x9 cake pan. Next time I'll use two boxes.
It is so easy to make and is delicious for dinner time.