Chicken Dressing Casserole

• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 package (6 ounces) reduced-sodium stuffing mix
• 2 cups cubed cooked chicken breast
• 1-1/2 cups frozen mixed vegetables, thawed
• 1/2 cup soft whole wheat bread crumbs
• 1 tablespoon butter, melted

1. In a bowl, combine the broth and soups; set aside. In a 2-qt. baking dish coated with cooking spray, layer half of the stuffing mix, 1 cup chicken, 3/4 cup mixed vegetables and half of the soup mixture. Repeat layers.(Dish will be full.)
2. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake for 15 minutes. In a small bowl, combine the bread crumbs and butter. Sprinkle over casserole. Bake 5-10 minutes longer or until heated through and topping is golden brown. Let stand for 5 minutes before serving.

chicken broth, condensed cream, condensed cream, stuffing mix, chicken breast, mixed vegetables, whole wheat bread crumbs, butter

Taken from www.tasteofhome.com/recipes/chicken-dressing-casserole/ (may not work)