Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 package (6 ounces) reduced-sodium stuffing mix2 cups cubed cooked chicken breast1-1/2 cups frozen mixed vegetables, thawed1/2 cup soft whole wheat bread crumbs1 tablespoon butter, melted
Preparation
In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.)
Cover and bake at 350° for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving.
