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Ingredientes
- 4 chicken breasts
- 2 cans cream of mushroom soup
- 1 c. lowfat milk
- Bag of Pepperidge Farm Herb Stuffing
- 1 1/2 c. chicken broth
- 1 stick butter, melted
Direcciones
- Cook and debone chicken and cut into chunks. Grease baking dish. Put chicken on bottom; sprinkle with salt and pepper. Mix together soup and lowfat milk and pour over chicken.
- Combine stuffing, broth and butter and spread on top. Bake at 350 degrees, covered, for 40 min, uncovered for 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 334 | |
| Calories from Fat 216 | 65% |
| Total Fat 24.37g | 30% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.08g | |
| Cholesterol 87mg | 29% |
| Sodium 790mg | 33% |
| Potassium 303mg | 9% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.06g | 2% |
| Protein 18.46g | 30% |
