Chicken Casserole Supreme

• 1 cup reduced-sodium chicken broth
• 1 medium apple, peeled and chopped
• 1/2 cup golden raisins
• 1 tablespoon butter
• 1 package (6 ounces) reduced-sodium stuffing mix
• 1 pound boneless skinless chicken breasts, cubed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1-1/2 cups (12 ounces) fat-free sour cream
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 4 cups frozen broccoli florets, thawed

1. In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
2. Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

chicken broth, apple, golden raisins, butter, stuffing mix, chicken breasts, salt, pepper, mushrooms, onion, olive oil, garlic, sour cream, condensed cream, frozen broccoli

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