Find a new family favorite when you make our Cheesy Chicken and Vegetable Bake. Sour cream and cheddar cheese are the perfect match for delicious veggies in our Cheesy Chicken and Vegetable Bake recipe.
What You Need
Original recipe yields 6 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, divided
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup hot water
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Sprinkle 1/2 cup stuffing mix onto bottom of 13x9-inch baking dish; top with chicken. Add hot water to remaining stuffing mix; stir just until moistened.
Mix soup, sour cream, cheese and vegetables; spread over chicken. Top with prepared stuffing.
Bake 30 to 40 min. or until chicken is done.
Package boneless skinless chicken breasts in recipe-size portions in the freezer. Thaw only the amount needed for a recipe.
How to Thaw Chicken Safely and Quickly
When thawing chicken under running water, be sure to use cold water. Keep the chicken in its original wrap or place in a water-tight resealable plastic bag. Be careful not to cross-contaminate other food products, work surfaces or utensils with the dripping water.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, about 1-1/3 cups each.
* 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.