Sunday, September 5, 2010

Tonight's Recipe: Baked Chicken Cutlets With Stove Top Stuffing

Hi all. Happy Labor Day weekend!!! It has been a nice weekend of shopping (mostly looking!) and reading for me. I had some chicken I needed to use, but all of the "regular" ways of cooking it just weren't tickling my fancy. So I did a few Web searches and came up with this recipe: Baked Chicken Cutlets with Stove top Stuffing. I thought since it was such a fall day :D a casserole would be great.

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

2 pounds  boneless chicken breasts or 1 pound chicken tenderloin strips
1/4 cup butter 
2 1/2 cups Stove Top (or other) Stuffing 
10-oz. can 98% reduced fat cream of chicken or mushroom soup
1/2 cup water or chicken broth 
8 oz Sour cream
Shredded cheese - mozzarella, 5 cheese blend, whaetver you want! 1 to 2 cups
Preheat the oven to 400 degrees
1. Prepare the chicken cutlets. Place the breasts on a cutting board and cut into small pieces. Put the cutlets on a plate or bowl and set aside. 
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.

OPTIONAL: If you want a vegetable with this meal, try adding a 16-oz. bag of frozen mixed vegetables on top of the chicken. You'll need to thaw them before adding to the dish. Or you could just drain a can of green beans and put them in with the chicken and stuffing.

We served it with some Steamfresh carrots, broccoli and cauliflower. Deeelish!!
We figured it out to be 5 Weight watchers points if you make it 8 servings!

1 comment: