Now, of course, me being me, I did a few things differently. To make it a little healthier, I used 98% fat free cream of mushroom soup (didn't have cream of chicken) and lite sour cream. I also used 50% reduced fat cheddar cheese - NASTY stuff, truly, and I thought this would be a good way to use it up. I did sprinkle some fuller fat cheese on it to help make up for it ;)
Also, I had no chicken broth so i just used water. Annnnnnd.... my stuffing wasn't Stove Top! :0! Shh don't tell ;)
So here is my new version. Please note the original recipe was totally confusing, so hopefully this is a bit better!
Baked chicken with Stuffing
We served it with some Steamfresh carrots, broccoli and cauliflower. Deeelish!!
2. Make the stuffing. Put the stuffing in a bowl. Melt butter on the stove and then pour over the stuffing. Mix together.
3. Spray the pan. I used a glass 9x13 pan. Take half of the stuffing and line the pan with it. Put the chicken cutlets in a layer on top of the first half of stuffing.
4. Mix the sauce. Open the cream of chicken soup and dump into a bowl. Add the sour cream and the chicken broth or water. Stir them all together. Pour over the top of the chicken cutlets and stuffing. Add a layer of shredded cheese and then cover all previous layers with a layer of the last half of the stuffing.
5. Place the baking pan into the oven and bake for 30 to 40 minutes. Take out and let cool for 5 to 10 minutes.
We figured it out to be 5 Weight watchers points if you make it 8 servings!