1 pound cooked chicken, shredded
2 (10 3/4 ounce) cans low sodium Cream of Chicken soup
2 (6 ounce) containers Greek yogurt
Preheat oven to 350 degrees. In 1 1/2 to 2 quart baking dish sprayed with cooking spray, layer 1/2 of the stuffing mix.
Arrange chicken over top.
Spread soup over top.
Spread yogurt over soup.
Sprinkle remaining stuffing over top.
Bake 45 minutes or until stuffing is golden brown.
This tastes like a Thanksgiving meal in one dish. I even like to serve it with cranberry sauce. You could make it with turkey and your leftover stuffing from you Thanksgiving meal.
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