Ingredients
1 cup reduced-sodium chicken broth1 medium apple, peeled and chopped1/2 cup golden raisins1 tablespoon butter1 package (6 ounces) reduced-sodium stuffing mix1 pound boneless skinless chicken breasts, cubed1/4 teaspoon salt1/4 teaspoon pepper1 cup sliced fresh mushrooms1 small onion, chopped1 tablespoon olive oil3 garlic cloves, minced1-1/2 cups fat-free sour cream1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted4 cups frozen broccoli florets, thawed
Preparation
In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
