Cranberry Stuffing Topped Chicken

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Cranberry Stuffing Topped Chicken

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

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 9x13 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)