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Add a photoServings: 12
Ingredients
- 1 chicken, cut up
- 1 can cream of mushroom soup
- 1/3 c. lowfat milk
- 1 c. crushed Pepperidge Farm herb stuffing (or possibly as much as needed)
- 1 tbsp. chopped onion
- 1 tbsp. dry parsley
- 2 tbsp. melted butter
Directions
- Rinse chicken and pat dry. (Chicken may be skinned.) Preheat oven to 375-400 degrees. Combine 1/2 of the soup, the lowfat milk, onion and parsley in a bowl, keeping the other 1/2 of the soup for the sauce. Dip the chicken in the soup mix and then roll in the crushed stuffing.
- Arrange chicken in a baking dish and drizzle melted butter over the chicken. Bake for approximately 1 hour, being careful not to let the coating overbrown.
- Sauce: 1/2 can of soup plus whatever was leftover from the dipping mix. Heat through, but don't allow to boil.
- Arrange cooked pcs on a platter with a vegetable (I like broccoli) and pour sauce over chicken and vegetable. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 184 | 63% |
| Total Fat 20.44g | 26% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 334mg | 14% |
| Potassium 240mg | 7% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.07g | 1% |
| Protein 20.8g | 33% |
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