Crustless Chicken Pot Pie

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!

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1 (8 ounce) package chicken stove top stuffing mix
• 3  tablespoons unsalted butter, in small pieces
• 1 1⁄4 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.