1 1/2 pound uncooked boneless, skinless chicken breast
10 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
1/4 cup fat-free sour cream
3/4 cup water
5 oz bread stuffing dry mix
2 oz Kraft 2% Milk Natural Mexican four cheese shreds
2 Tbsp low-sodium soy sauce
2 Tbsp minced garlic
29 oz Green Giant Cut Green Beans, Canned
1. Preheat oven to 400. Sprinkle 1/2 c of the dry stuffing mix evenly on bottom of 13x9 inch baking dish, set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
2. Place chicken over dry stuffing mix in baking dish. Mix soup, sour cream, soy sauce, garlic & green beans; spoon over chicken. Top with shredded cheese, then prepared stuffing.
3. Bake 30 min or until chicken is cooked through.
Serves 6 - 8
10 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
1/4 cup fat-free sour cream
3/4 cup water
5 oz bread stuffing dry mix
2 oz Kraft 2% Milk Natural Mexican four cheese shreds
2 Tbsp low-sodium soy sauce
2 Tbsp minced garlic
29 oz Green Giant Cut Green Beans, Canned
1. Preheat oven to 400. Sprinkle 1/2 c of the dry stuffing mix evenly on bottom of 13x9 inch baking dish, set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
2. Place chicken over dry stuffing mix in baking dish. Mix soup, sour cream, soy sauce, garlic & green beans; spoon over chicken. Top with shredded cheese, then prepared stuffing.
3. Bake 30 min or until chicken is cooked through.
Serves 6 - 8
