Friday, October 25, 2013

Chicken & Stuffing Casserole

2 (6 ounce) boxes low sodium stuffing, prepared according to package direction
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.


 I think every kid who grew up in the Midwest, ate a version of this dish.  When my Mom would make this for us, she used regular yogurt not the Greek yogurt.  I like the tang that the Greek yogurt adds.

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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7 comments:

  1. ooooh, lovely recipe and easy too :)

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  2. That sounds like it would be so good with some smoked chicken (guess who happens to have leftover smoked chicken in his freezer, ha ha). I never had this as a kid but I know I would have loved it.

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  3. Oh my gosh, this looks colossaly creamy and delicious! I love stuffing but I usually wait until Thanksgiving to make or eat it. This looks like it could tide me over until then. Yum!

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  4. Oh my gosh, this looks colossal kinds of creamy and delicious! I usually wait until Thanksgiving for stuffing, but this may have to come a bit sooner!

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  5. I am not a yogurt fan nor is my husband. Could I use sour cream instead of Yogurt?

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    Replies
    1. Yes you can. It is delicious with sour cream too!

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