This is a great use for leftover chicken. It makes a big batch, so you can freeze some for later or if
you prefer, cut all the quantities in half.
21/2 cups (570 ml) low-sodium chicken broth
1 cup (225 g) unsalted butter, melted
1/4 cup (40 g) chopped onions
1/2 cup (50 g) celery, chopped
4 ounces (115 g) mushrooms, sliced
1 tablespoon (1.3 g) parsley
11/4 teaspoons sage
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups (600 g) bread cubes
1/2 cup (120 ml) egg substitute
10 ounces (280 g) low-sodium cream of chicken soup
6 cups (840 g) cubed cooked chicken breast
Combine all ingredients except bread, egg substitute, soup, and chicken in saucepan. Simmer for
10 minutes. Place bread cubes in large bowl. Combine egg substitute and soup. Stir into broth
mixture until smooth. Pour over bread and toss well. Layer half of stuffing and then half of chicken
into slow cooker. Repeat layers. Cover and cook on low 4112 to 5 hours.
Yield: 12 servings
Per serving: 270 9 water; 422 calories (45% from fat, 27% from protein, 28% from carb); 29 9 protein;
21 9 total fat; 11 9 saturated fat; 6 9 monounsaturated fat; 2 9 polyunsaturated fat; 29 9 carb; 4 9 fiber; 3 9
sugar; 271 mg phosphorus; 106 mg calcium; 3 mg iron; 238 mg sodium; 749 mg potassium; 1171 IU vitamin
A; 132 mg ATE vitamin E; 5 mg vitamin C; 101 mg cholesterol
Tags:
chicken