No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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4 cups cooked chicken or turkey, cut in 1 inch pieces 6 cups zucchini, diced 1 cup onion, chopped 1 cup carrots, shredded 1 can cream of chicken soup 8 oz. sour cream 1 cup cheddar cheese, grated 1/8 tsp. garlic powder 1 pkg. stuffing mix 1/2 cup butter Preheat oven to 350°. Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool. Combine carrots, soup, cheddar cheese, sour cream, and garlic powder in a large bowl; stir until smooth. Add zucchini, onion, and chicken; stir together. Spread chicken mixture in a 9 X 13 inch casserole dish, which has been sprayed with a non fat cooking spray. Melt the butter in a skillet, add the stuffing and seasoning pack { if included } toss well to coat with butter. Sprinkle stuffing mix over the chicken mixture and bake for 1 hour. Casserole should be golden brown and hot! Serves: 6-8 people |
 The Lighter Side; Low fat, cream of chicken soup No fat, sour cream Margarine Low fat or no fat, cheddar cheese { the low fat or no fat, cheese may not melt as well} |
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Glenda's Attic
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May 27, 2008