Tuesday, February 28, 2012

Low-Point Chicken and Green Bean Casserole

No need to make any side dishes for this entrée. With your protein, vegetables, and starch all combined into one amazing casserole, you can enjoy a flavorful meal that's very easy to make.

Low-Point Chicken and Green Bean Casserole
- 3 Tbs Land O Lakes light butter, divided
- 1/2, 6 oz. package Stove Top stuffing, chicken flavor
- 3/4 cup water
- 4, 4 oz. skinless, boneless chicken breasts, cubed
- salt and pepper
- 6 to 7 oz. fresh green beans, trimmed and cut into 1 to 1 1/2-inch lengths
- 2 carrots, shredded
- 3 Tbs onion, minced
- 1 Tbs garlic, minced
- 2 Tbs flour
- 1 cup chicken broth
- 3 oz., 1/3 less-fat cream cheese
- Pam cooking spray
Preheat oven to 400 degrees. In a microwavable bowl, pour in half of the packaged Stove Top stuffing mix. Add the water and one tablespoon of butter. Microwave for about 4 minutes. Set aside. In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken cubes and sprinkle with salt and pepper, to taste. Cook chicken for about 7 minutes, stirring frequently until chicken is done. Transfer chicken to a casserole baking dish sprayed with Pam cooking spray. Using the same skillet, add remaining 1 tablespoon of butter and toss in green beans, carrots, onions, and garlic. Cook for 6 to 8 minutes until green beans are crisp-tender. Sprinkle with flour, stir, and then add chicken broth. Lower heat to simmer and cook for 3 minutes or until thickened. Add cream cheese and cook for 2 to 3 minutes until melted and well combined. Spoon green bean mixture evenly over chicken and top with stuffing. Bake, uncovered, at 400 for approximately 20 minutes. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 6 cups
Serving size - 1 cup
Points per serving - 5

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