Thanksgiving Casserole

Being pregnant, I’ve learned that you basically have no control over what foods look good to you and which totally repulse you.

To my disadvantage, most foods don’t look very appetizing…

…Until I was walking through the Christmas decked out Target and saw the aisle display FULL of Stove Top stuffing.

I HAD to have Thanksgiving. NOW!

Hence, Thanksgiving Casserole. I hope you enjoy it as much as I did!

Craving satisfied.

Amen.

Thanksgiving Casserole

adapted from Stove Top

Ingredients

  • 1 package of Stove Top stuffing mix (prepared as directed)
  • 1 pound organic boneless skinless chicken cutlets, diced into 1″ pieces
  • 1 can (10 3/4 ounces) reduced fat condensed cream of chicken soup
  • 1/3 cup non-fat plain Greek yogurt
  • 1 package (16 ounces) frozen mixed vegetables (carrots, peas, green beans, corn), thawed and drained

How-To

  1. Preheat the oven to 400°F.
  2. Prepare the stuffing mix as directed, stirring into boiling water, covering, and setting aside.
  3. Mix the chicken, cream of chicken soup, Greek yogurt, and mixed vegetables together in a bowl.
  4. Spread evenly into a 13″x9″ non-stick casserole dish.
  5. Sprinkle the stuffing mix evenly on top.
  6. Bake for 30 minutes, or until the stuffing is light brown and the chicken is cooked through.

Servings: 6-7

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8 comments

  1. Is it safe to assume you’re feeling better? It’s good to see you posting again. Gotta try this casserole soon! Happy turkey day!

    1. I am feeling a little better…enough to get back in the kitchen. Thank you for sticking with me. 🙂 I hope you and your family have a very happy Thanksgiving! 🙂

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