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Add a photoServings: 6
Ingredients
- 2 c. sliced cooked squash zucchini (yellow or possibly green)
- 2 whole chicken breasts, cooked with onion & diced
- 2 can cream of mushroom soup
- 1 c. water chestnuts, coarsely minced, drain
- 1 (8 ounce.) carton lowfat sour cream
- 1 sm. pkg. Pepperidge cornbread dressing herbed
Directions
- Grease a 3 qt casserole. Sprinkle 1/2 of the dressing mix on bottom. Mix chicken, soup, water chestnuts and lowfat sour cream. In casserole, layer squash, chicken mix, squash and mix. Top with remaining dressing. Dot with butter. Cook at 350 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 162 | 50% |
| Total Fat 18.34g | 23% |
| Saturated Fat 7.09g | 28% |
| Trans Fat 0.06g | |
| Cholesterol 49mg | 16% |
| Sodium 714mg | 30% |
| Potassium 681mg | 19% |
| Total Carbs 26.26g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.8g | 2% |
| Protein 15.33g | 25% |
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