Chicken And Broccoli Casserole

• 1-3/4 cups stuffing mix
• 5 tablespoons reduced-calorie margarine, melted
• 1 can (10-3/4 ounce) low-fat cream of chicken soup
• 2 cups finely chopped cooked chicken breast
• 4 ounces non-fat milk
• 2 cups frozen chopped broccoli florets, thawed
• 1 tablespoon minced onion
• 1/8 teaspoon black pepper

1. Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely.
2. Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.
3. In a separate bowl, combine remaining ingredients.
4. Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.
5. Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.

stuffing mix, margarine, cream of chicken soup, chicken breast, nonfat, broccoli florets, onion, black pepper

Taken from www.epicurious.com/recipes/member/views/chicken-and-broccoli-casserole-50139143 (may not work)