Ingredients

• 2 cups chicken broth or 2 bouillon cubes plus 2 cups water
• 1 zucchini, peeled, thickly sliced
• 2 pounds chicken breasts, cubed
• 3 ounces fresh spinach
• 1 cup diced onion
• ½ cup red pepper, diced
• 1½ cups celery, chopped
• ½ cup butter
• 1 can cream of chicken soup, 98% fat-free
• ¾ cup sour cream
• 1½ cups skim milk
• 1 (14-ounce) bag Pepperidge Farm® stuffing
• ½ teaspoon ground sage
• ½ teaspoon poultry seasoning
• ¾ cup almonds, sliced, toasted

Instructions

1. Spray 9”x13” baking pan with Pam®.
2. Peel and thickly slice zucchini placing slices flat in the bottom of the baking pan.
3. Put chicken broth in a large sauce pan over medium heat. Bring to a boil. Turn down to low.
4. Add cubed chicken 1 cup at a time, cooking the chicken for about 5 minutes or until no longer pink. With a strainer scoop, remove chicken and place over and around zucchini slices. Cook remaining chicken in simmering broth. Remove all cooked chicken to baking pan.
5. Lay fresh spinach over the chicken pieces.
6. To the broth in the sauce pan, add diced onion, red pepper, and chopped celery.
7. Add butter. Stir to melt butter faster. Simmer for 5 minutes over low heat.
8. While vegetables and broth are simmering, combine in a small bowl the chicken soup, sour cream and milk with a whisk.
9. Pour over spinach in baking pan.
10. Set baking pan aside.
11. In a large bowl put stuffing, sage, and poultry seasoning. Remove broth and vegetables in sauce pan from heat and pour over dry stuffing. Stir to mix.
12. Top the casserole with the stuffing mixture. Break up clumps so that the topping seals the ingredients underneath.
13. Preheat oven to 350 degrees.
14. Bake for 35-40 minutes or until bubbly. Remove from oven and top with almonds.
15. Bake for 5 minutes longer.