Chicken Stuffing Casserole
Steamed Carrots and Rice
- ½ lb boneless, skinless chicken thighs
- 2 slices provolone cheese
- ⅔ cup cream of chicken soup
- 2 Tbsp milk
- 1 cup chicken flavored stuffing mix
- 2 Tbsp butter, melted
- 1 green onion, sliced
- Preheat oven to 350°F. Place chicken in a small baking dish. Top with cheese slices.
- Combine soup and milk; spread over cheese. Sprinkle stuffing mix over the top; drizzle stuffing mix with melted butter.
- Cover with foil; bake 45 minutes. Remove foil, and bake 15 more minutes or until stuffing mix is browned. Sprinkle with green onions.
- ½ cup long grain white rice
- ½ (12-oz) pkg frozen crinkle cut carrots
- ½ tsp Italian seasoning
- ⅛ tsp salt
- ⅛ tsp pepper
- Cook rice and carrots separately according to package directions. Toss carrots with seasoning, salt, and pepper.
|
Main |
Side |
Total |
| Servings |
3
|
2
|
|
| Fat (g) |
30 |
1 |
31 |
| Sat. Fat (g) |
15 |
0 |
15 |
| Protein (g) |
35 |
5 |
40 |
| Carb (g) |
28 |
48 |
76 |
| Fiber (g) |
5 |
3 |
8 |
