Cheesy Chicken and Stuffing

Here’s another family favorite – it’s easy and quick. Oh, and it’s Weight Watcher friendly. The original recipe is by one of my favorite sources, Emily Bites – you can find it here.

Ingredients: 2 lbs chicken breast cutlets (8 cutlets, roughly 4 oz each), 6 slices reduced fat Swiss cheese (I also use the Sargento thin slices), ½ cup skim milk, 1 (10.75 oz) can Campbell’s 98% fat free cream of chicken soup, 6 oz box of chicken flavored stuffing mix (I use the low-sodium Stove Top), 4 Tbsp light butter (half a stick)-melted

Start by preheating your oven to 350. Spray cooking spray over the cooking dishes and lay the chicken in a single layer across the bottom.  Tear the cheese in order to cover the chicken.  Mix the milk and cream of chicken soup together, then pour over the chicken.  Mix the stuffing mix and butter, then spread over the top.  Cook in the oven for 35-40 minutes, uncovered.


We love this – it is a great combination of cheesy, creamy and crunchy. My youngest son HATES cheese but, for some reason, he doesn’t mind (or notice) the cheese in this. We like to serve it with green beans, peas, corn or a side salad. It makes eight servings and can serve my family for two nights…though my growing boys have been known eat more than one cutlet in a sitting.

Each serving is 304 calories, 20g carbs, 9 g fat, 33 g protein, 1 g fiber – for Weight Watchers, this equals 7PPV per serving.

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