Chicken and Apple Stuffing Casserole
This deliciously creamy and comforting kid-friendly casserole begins with leftover rotisserie chicken and is ready in less than 45 minutes from start to finish.
Servings: 6
Ingredients
- 2 tablespoons light butter
- 1 box (6 ounces) chicken stuffing mix
- 1/2 cup finely chopped apple
- 1/4 cup raisins, chopped
- 4 cups frozen French-style green beans, thawed, drained and patted dry
- 3 cups shredded cooked chicken breast
- 1 jar (12 ounces) chicken gravy
- 1 can (8 ounces) sliced water chestnuts, drained and chopped
Instructions
- Preheat oven to 375F degrees. Lightly grease an 8-inch baking dish with nonstick spray and set aside.
- In a medium saucepan, bring 1-1/2 cups water to a boil. Add the butter and give time to melt. Remove from heat and stir in the stuffing mix, chopped apple and raisins. Cover and let stand for 5 minutes.
- Meanwhile, in a large mixing bowl stir together the green beans, chicken, gravy and water chestnuts. Spoon mixture into prepared baking dish and smooth into an even layer.
- Spoon stuffing mixture evenly over the top. Cover with aluminum foil and bake for 20 minutes.
- Remove foil and continue baking about 10 more minutes, or until the top is lightly browned and casserole begins to bubble.
- Remove from oven and let stand for 5 minutes before serving.
- Store any leftover casserole in an airtight container in the refrigerator.
Notes
Serving size: 1/6th casserole
WW Points: 7
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) This yummy casserole calls for raisins, but I sometimes like to substitute dried cranberries, or Craisins, instead—especially in the fall and during the holiday season. I also replaced regular Stove Top Chicken Stuffing Mix with the low sodium version which has 25% less sodium. To make this ahead, prepare the chicken and green bean mixture and store in a covered bowl in the refrigerator. When you are ready to bake the casserole, remove the chicken and green mixture from the fridge and add to a lightly greased baking dish. Prepare the stuffing mix topping and layer on top of the chicken mixture and then cover and bake as directed. Not everyone is a fan of water chestnuts, but we happen to really like them. If you prefer, you can try substituting and equal amount of bamboo shoots, celery or pecans to maintain a similarly crunchy texture. Be sure to adjust your WW Points accordingly when making any ingredient substitutions.
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) This yummy casserole calls for raisins, but I sometimes like to substitute dried cranberries, or Craisins, instead—especially in the fall and during the holiday season. I also replaced regular Stove Top Chicken Stuffing Mix with the low sodium version which has 25% less sodium. To make this ahead, prepare the chicken and green bean mixture and store in a covered bowl in the refrigerator. When you are ready to bake the casserole, remove the chicken and green mixture from the fridge and add to a lightly greased baking dish. Prepare the stuffing mix topping and layer on top of the chicken mixture and then cover and bake as directed. Not everyone is a fan of water chestnuts, but we happen to really like them. If you prefer, you can try substituting and equal amount of bamboo shoots, celery or pecans to maintain a similarly crunchy texture. Be sure to adjust your WW Points accordingly when making any ingredient substitutions.
Nutrition
Serving: 1/6th of casserole | Calories: 290kcal | Carbohydrates: 36g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 68mg | Potassium: 449mg | Fiber: 4g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg