I love a good chicken casserole recipe. This Chicken Stuffing Casserole is at the top of the list!
Growing up I used to eat a dish very similar to this. My mom used chicken breasts rolled up with stuffing in them then poured a cream of chicken sauce over them.
I loved it! But it took a long time to prepare and bake.
My recipe is lightened up and easier to make.
How to make Chicken Stuffing Casserole:
The first thing I did was prepared the stuffing. I used a box of Stove Top chicken stuffing and prepared it according to the box, minus the butter.
I used the chicken breasts from a cooked rotisserie chicken. With the chicken already cooked it helped to reduce the baking time.
You want to shred the chicken or cut it into bite size pieces. Spray a 9×9 baking dish with nonstick cooking spray then add the chicken.
Instead of using regular cream of chicken condensed soup I used 98% fat free cream of chicken soup.
I added the soup, milk, garlic powder, parsley and pepper to a bowl and mixed it together. Then I poured the soup mixture over the chicken.
The last step is to add the stuffing.
Before baking the casserole you want to cover it so the stuffing doesn’t dry out. Bake for 30 minutes.
I calculated this recipe as 6 servings. With my Personal Points it’s only 4 points per serving. Chicken breast is 0 points for me so most of the points come from the stuffing.
Click here to view your WW Personal Points and track it on your app.
This dish is also great leftover. Perfect for a low point lunch the next day! Store leftovers in an airtight container for 3-4 days.
This is the cold weather comfort food you need in your life!
Yield: 6 servings
Click here to view your WW Personal Points and track it on your app.
- 1 box (6 oz.) Stove Top chicken stuffing
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 can (10.5 oz.) 98% fat free cream of chicken condensed soup
- 1/4 cup skim milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon parsley
- 1/4 teaspoon pepper
- Salt and pepper, to taste
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Preheat oven to 375 degrees F.
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Boil 1 1/2 cups water, stir in stuffing, cover and set aside for 5 minutes.
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Spray a 9×9 baking dish with nonstick cooking spray. Add the shredded chicken.
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To a mixing bowl add the cream of chicken soup, milk, garlic powder, parsley and pepper. Stir together and pour over the chicken.
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Fluff the stuffing with a fork then add to the baking dish. Cover with foil and bake for 30 minutes.
Here are more WW friendly chicken casseroles:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
Barbara
December 14, 2021 at 2:40 pmFor your Chicken Stuffing Casserole, which looks delicious, please tell me the weight of chicken for the 2 breasts you used. I have seen breasts in vastly different sizes. In face, I have some in my frig right now that weigh about a pound a piece. I’m sure 2 of them would be way more than is being called for in this recipe. Thanks for you help.
keepingonpoint
December 14, 2021 at 2:48 pmFor me chicken breasts are 0 points so I didn’t weigh them for this recipe. I usually try to be specific but this time I used a rotisserie chicken and didn’t weigh the chicken. I would say 1 lb. of chicken breast should be good.