Chicken Stuffing Casserole

• 4 cups cooked boneless skinless chicken breasts, cubed (about 4 large breasts)
• 2 (6 ounce) packages Stove Top stuffing mix (low-sodium preferable)
• 1/2 cup unsalted butter (low-fat if possible)
• 1 cup skim milk
• 1 cup water or 1 cup low sodium chicken broth
• 3 cups frozen vegetables (broccoli, cauliflower, green beans, peas, carrots, corn, or your favorite frozen veg. blend)
• 2 (10 1/2 ounce) cans cream soup (mix or match celery, chicken, or mushroom)

1. Preheat oven to 350 degrees F.
2. Evenly cover bottom of ungreased 13x9-inch pan with cubed chicken.
3. Layer frozen vegetables evenly over chicken.
4. In a mixing bowl, combine cans of soup with milk, mixing well, and pour evenly over vegetables.
5. Combine stuffing, butter, and water or chicken broth until stuffing is coated. Spread evenly over top layer.
6. Bake uncovered 35-40 minutes or to desired crispness of stuffing.
7. NOTES: I significantly reduce the sodium content by using low-sodium foods whenever possible and by replacing the Stove Top with my homemade stuffing.

chicken breasts, unsalted butter, milk, water, frozen vegetables, cream soup

Taken from www.food.com/recipe/chicken-stuffing-casserole-214750 (may not work)