3 cups cubed cooked chicken
3 cups frozen chopped broccoli
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup sour cream
1/3 cup low sodium chicken broth
1 1/2 teaspoons dried thyme leaves
1/4 teaspoon pepper
6 cups dried cubed herb seasoned stuffing mix
1 (14 3/4-ounce) can low sodium chicken broth
4 ounces (1 cup) shredded Cheddar cheese
- Need cooked chicken for a recipe? You can purchase it already cubed and cooked in the freezer section of your supermarket—just thaw and use. Look for fully cooked roasted chicken strips in the meat department—just cut up and use. Or, purchase a boneless, skinless chicken breast and poach it. To poach a chicken breast, place 12-ounce boneless skinless chicken breast and about 1 1/2 cups water in a large skillet. Bring to boiling. Cover; cook for 12 to 14 minutes or until the chicken is no longer pink.
- To prepare for lunches, divide mixture among 10 resealable plastic food bowls. Seal containers; refrigerate overnight or freeze. If frozen, thaw in refrigerator 8 hours or overnight. Keep refrigerated until ready to microwave. To cook, loosely cover microwave container. Microwave on MEDIUM-HIGH (70% power) until heated through (2 to 3 minutes).