Ingredients
1-3/4 cups stuffing mix
5 tablespoons reduced-calorie margarine, melted
1 can (10-3/4 ounce) low-fat cream of chicken soup
2 cups finely chopped cooked chicken breast
4 ounces non-fat milk
2 cups frozen chopped broccoli florets, thawed
1 tablespoon minced onion
1/8 teaspoon black pepper
Preparation
Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely. Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray. In a separate bowl, combine remaining ingredients. Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture. Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
