Poultry
Chicken ‘n Stuffing
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
4 |
8 |
12 |
16 |
20 |
24 |
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Ingredients: |
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Chicken breast; cooked and diced |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
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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. |
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Sour cream |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Canned mushroom stems and pieces, drained (optional) |
4 oz. |
8 oz. |
12 oz. |
16 oz. |
20 oz. |
24 oz. |
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Boiling water |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Stuffing mix* |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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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.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.