Chicken-Spinach Casserole recipe

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Ingredients

2 (10 ounce) packages frozen chopped spinach or chopped broccoli
2 (10.75 ounce) cans reduced fat and reduced sodium cream of celery, chicken, mushroom, or broccoli soup
2 cups water
¼ cup butter
6 cups herb-seasoned stuffing mix
1 (6 ounce) package Tyson® Grilled & Ready® Frozen Diced Chicken Breast
⅔ cup fat-free milk
2 tablespoons grated Parmesan cheese

Nutrition Info

319 calories
carbohydrate: 44.5 g
cholesterol: 32 mg
fat: 9.5 g
fiber: 5.7 g
protein: 14.4 g
saturatedFat: 4 g
servingSize: -
sodium: 1031.3 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. In a Dutch oven or large saucepan combine spinach, half of the soup, the water and butter. Bring to boiling. (If using spinach, separate it with a fork.) Cover and simmer for 5 minutes.

  2. Add the stuffing mix to saucepan, stir to moisten. Spread mixture in an ungreased 3-quart rectangular baking dish or eight 10-ounce au gratin dishes, top with Grilled & Ready® Diced Chicken. Stir milk into remaining soup, pour over chicken. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes or until heated through.

Recipe Yield

8 servings

Recipe Note

This one-dish baked casserole combines creamy sauce, spinach or broccoli, herb-seasoned stuffing, and diced chicken for an easy, hearty weeknight dinner.

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