For a moist chicken, boil it. Cube 12 ounces of boneless chicken and boil it in 1 ½ cups water for 12-14 minutes or until no longer pink. Drain well. This prevents overcooked dry chicken in the recipe. 12 ounces of chicken makes 2 cups cooked chicken. For a low-fat recipe, use reduced fat condensed soup and low-fat/fat-free plain yogurt.
1 10-oz pkg frozen cut broccoli, thawed
2 cups cubed cooked chicken (see TIP)
1 4 ½ oz can sliced mushrooms, drained
1 10 3/4 oz can condensed cream of chicken, mushroom or celery soup
1/2 cup plain yogurt
1/4 cup chicken broth
1/4 teaspoon dry mustard
1 cup herb seasoned stuffing mix
2 tablespoons parmesan cheese
Place broccoli in the bottom of a 2 quart square baking dish. Top with cooked chicken.
In a medium saucepan combine soup, yogurt, chicken broth, dry mustard. Heat through, but do not boil. Pour the soup mixture over chicken. Sprinkle stuffing mix over soup mixture; top with parmesan cheese.
Bake in a 350 degree oven for 20-25 minutes.
