Chicken and Stuffing Casserole

[Kevinpa]

1 1/2-2 lb boneless, skinless chicken breasts, cooked and cut into bite sized pieces
2 (10 3/4-ounce) cans Campbells cream of chicken and mushroom soup (15 carbs)
1/2 cup butter, 1 stick, melted
2 cups chicken stock
8 slices simple white bread carbquik version, cubed and dried (16 carbs)
1/2 tsp seasoning salt
1/2 c shredded parmesan cheese (2 carbs)
1/4 cup grated parmesan cheese (1 carb)

Spread cooked chicken pieces in bottom of a 9 x 13 baking dish.
In a mixing bowl combine soup and 1 cup chicken stock and spread evenly over chicken.
In a mixing bowl combine butter, bread, 1 cup chicken stock, seasoning salt, and cheese until well mixed and spread evenly over soup and chicken.

Bake in a preheated 350 degree oven for 35-40 minutes until stuffing is golden brown.

Makes 8 servings @ 4.25 carbs each.

Everybody loved this one.

[mac24312]

YUM!! I will be trying this soon!! This looks SO good! Keep bringing us wonderful LC recipes!!
Thank and HUGS
Christina

[magnamater]

I think this looks yummy! I think I'll package it in portions to take for lunches. . .Lean Low Carb Cuisine!

[jigglenomore]

Would a little sauteed celery and onion in butter make this dish too soupy? My guys love that in their stuffing and just wondered.

Thanks,

Elaine

[Kevinpa]

Originally Posted by jigglenomore

Would a little sauteed celery and onion in butter make this dish too soupy? My guys love that in their stuffing and just wondered.

Thanks,

Elaine

That would work fine.

[jigglenomore]

Thanks!

Elaine

[Tweaker Geek]

Yum! I can't wait to try this one!