This is one of my easiest meal preps. It serves 6, so I can get a Sunday dinner for two plus 4 lunches out of it, and the leftovers taste even better than right out of the oven. I know it’s nearly summer time, but I crave holiday flavors like this year round. And I also aware that if it’s not stuffed in the bird, it’s technically dressing, but “dressing” doesn’t sound nearly as appetizing to me. 😉
Cranberry Stuffing Topped Chicken
Servings: 6
Ingredients
- 2 lbs thinly sliced chicken breasts or 3 medium sized breasts cut in half lengthwise
- 2 tsp salt-free seasoning blend of choice like Italian or Cajun
- 1 6 oz box stuffing mix like Stovetop. Aldi has a great gluten-free option.
- 1 10.5 oz can 98% fat free condensed cream soup like cream of chicken or mushroom
- 2 stalks celery diced (about 1/3 cup)
- 1/2 a medium onion chopped (about 1/2 a cup)
- 1/4 cup dried cranberries chopped
- 1 cup hot water
Instructions
- In a large skillet, saute celery and onion in cooking spray over medium heat until soft, about 5 minutes.
- While your veggies cook, season your chicken (I use salt-free because the stuffing mix and condensed soup are pretty salty, and they’re going on top of the chicken). Arrange chicken in a single layer in a 9×13 pan. It’s okay if they overlap slightly.
- When veggies are done, turn off heat and add in stuffing mix, condensed soup, water, and cranberries. Stir until evenly mixed and let stand for a couple of minutes so that the bread cubes absorb some of the liquid. If you don’t have a large skillet, you might want to do this in a large bowl to hold everything. I always prefer not to dirty up another dish, though.
- Distribute stuffing mix evenly over uncooked chicken, about 2/3 a cup per chicken breast.
- Bake at 400 for 30 minutes. Broil the top of you like some extra crispy bits. .
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 1 breast topped with about 2/3 cup of stuffing, 1/6 of the recipe.
WW Freestyle SmartPoints: 5 for 1/6 of the recipe (1 breast topped with about 2/3 cup stuffing)
Cals: 275 | Fat: 5.7g | Sat Fat: 1.1g | Carbs: 26.8g | Fiber 1.3g | Sugar: 9.6g | Protein: 31.9g | Sodium: 938.3mg | Cholesterol: 73.3mgÂ
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