Chicken ‘n Stuffing

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Recipes:	1	2	3	4	5	6
Servings:	4	8	12	16	20	24
Ingredients:
Chicken breast; cooked and diced	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Cream of mushroom soup OR Chicken flavored white sauce	11 oz.   1-1/2 C.	22 oz.   3 C.	33 oz.   4-1/2 C.	44 oz.   6 C.	55 oz.   7-1/2 C.	66 oz.   9 C.
Sour cream	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Canned mushroom stems and pieces, drained (optional)	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Boiling water	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Stuffing mix*	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Margarine or butter	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.

*8 oz. is approximately 5 C.

Assembly Directions:

Mix together soup, chicken, sour cream and mushrooms if using. Place in a 2-quart baking dish (or 8x8 or 9x9 is fine too). Mix stuffing with margarine and boiling water. Place stuffing over chicken, covering well.

Freezing Directions:

Cover with foil or place dish in a freezer bag. Seal, label and freeze.

Serving Directions:

Thaw and bake at 350 for 30 minutes until bubbly around edges.

Nutritional Info: 

Per Serving: 475 Calories; 24g Fat (46.0% calories from fat); 28g Protein; 35g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 1267mg Sodium. 

Exchanges: 2 Grain (Starch); 3 Lean Meat; 4 Fat.

 Nutritional Info:  with lower fat ingredients

Substitute cream of mushroom soup with Fat Free White Sauce (from Freezer Cooking Manual) and sour cream with reduced fat sour cream.

Per Serving: 394 Calories; 13g Fat (30.1% calories from fat); 30g Protein; 38g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 959mg Sodium. 

Exchanges: 2 Grain (Starch); 3 Lean Meat; 2 Fat.

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