Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | breasts, bone removed | chicken breast halves, boneless, skinless | 2 | cups (8 fl oz) | Greek Yogurt, plain, low fat | 2 | cans (10.75 oz), prepared | cream of mushroom soup | 1 | stick | butter | 1/2 | package (14.5 oz) | Stuffing, Herb Seasoned, Pepperidge Farms |
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Steps
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Sequence
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Step
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| 1 | Cook, then shred, chicken breasts. | 2 | Preheat oven to 350 degrees. | 3 | Place in 9X11 baking dish. | 4 | In a bowl, mix yogurt and cream of mushroom soups. | 5 | Pour over chicken. | 6 | Bake chicken at 350 degrees for 1/2 hour. | 7 | Melt butter in a saute pan. | 8 | Add 1/2 bag of stuffing and toast until golden brown. | 9 | Sprinkle stuffing over casserole and bake for 1/2 hour. |
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