Chicken-Vegetable Medley

Serves: 4
Total Calories: 614


1/2 cup carrot thinly sliced
3 cups zucchini or summer squash, cut in 1/2 -inch cubes
1/4 cup butter or margarine
1/4 cup flour
1 cup milk
1 1/2 cups seasoned stuffing mix
1 cup sour cream
1 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups chicken cubed cooked
1 cup celery thinly sliced
1 cup mushrooms sliced
2/3 cup onion finely chopped
Freshly grated nutmeg (optional)


Preheat oven to 350°. Grease a 1 1/2 -quart shallow baking dish.

In a 3-quart saucepan over medium heat, cook carrot in boiling unsalted water for 5 minutes. Add squash and cook 5 minutes longer or until vegetables are crisp-tender. Drain in a colander set aside.

In same 3-quart saucepan over medium heat, melt butter or margarine. Stir in flour. Cook and stir for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Remove from heat.

Stir in 1 cup of the stuffing mix, sour cream, salt and pepper. Gently stir in chicken, carrot, squash, celery, mushrooms and onion until blended. Transfer to baking dish. Sprinkle top with nutmeg and remaining 1/2 cup stuffing mix.

Bake for 25 minutes or until mixture is bubbly and top is lightly toasted.

Nutritional Facts:

Serves: 4
Total Calories: 614
Calories from Fat: 325

This Chicken-Vegetable Medley recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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