Crustless Chicken Pot Pie

Cookin'withGas's Note:

SOOOooo easy...SOOOooo tasty and even more heart healthy than the original version...A reminder: DONT forget to cover TIGHTLY with foil b4 baking or the stuffing could dry out! Meal tip: Add a tossed salad and have dinner!

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

• 1 (8 ounce) package chicken stove top stuffing mix
• 3 tablespoons unsalted butter , in small pieces
• 1 ¼ cups hot water
• 1 (10 ounce) can low-sodium condensed cream of chicken soup
• 1 cup 1% low-fat milk
• 3 cups cooked chicken breasts , cubed
• 1 (16 ounce) package frozen mixed vegetables
• 1 tablespoon garlic , minced
• 1 tablespoon lime juice

Directions:

1. Preheat oven to 350°F.
2. Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
3. Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
4. In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
5. Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
6. Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.

Reviews

[Felix4067]

I would give a higher rating, but I had to make several changes, and there are errors in the recipe. First, Stove Top doesn't make an 8 ounce package, it's 6 ounces. Second, making it with 1 1/4 cups water and 3 tablespoons butter rather than the 1 2/3 cups water and 4 tablespoons made the stuffing unbearably dry before I even baked it, so I increased both to what was called for on the package. The garlic was overwhelming (and this coming from someone who loves garlic), and I added some poultry seasoning and onion to the soup mixture. I probably will be making this again, but with several changes.

[bmcnichol]

I had some chicken I needed to use up and came across this recipe. I used Healthy Substitute for Cream of Chicken Soup for the cream of chicken soup which made the mixture a bit thin. I also used canned veggies instead of frozen as this is a personal preference. I also only added 1/2 tablespoon of garlic and didn't add the lime juice. We thought it was good but thought it was too garlicy. We also thought it needed some other seasonings like salt and pepper. Because of the soup I used I baked for the 45 minutes and then uncovered and baked for another 20 minutes to help evaporate some of the extra liquid.

[KristiJoy]

We really enjoyed this recipe. It is simple to make and very yummy. I added a little black pepper and about 1/4 to 1/2 cup chicken broth because it seemed a little dry.