6 cups water
\n1\/2 cup dry white wine
\n1 1\/2 tsp. dried basil
\n2 garlic cloves, halved
\n1 (10 1\/2-ounce) can low-salt chicken broth
\n6 chicken breast halves (about 2 1\/4 pounds)
\n4 chicken thighs (about 1 pound)
\nCooking spray
\n4 cups sliced cremini mushrooms (about 8 oz.)
\n1\/4 cup all-purpose flour
\n1 cup 1% low-fat milk
\n1\/2 tsp. salt
\n1\/4 tsp. pepper
\n2 cups herb-seasoned stuffing mix
\n3 T. light butter, melted<\/p>\n
Combine first 5 ingredients in a Dutch oven; bring to a boil. Add chicken; cover, reduce heat, and simmer 30 minutes or until tender. Remove chicken with a slotted spoon; bring broth mixture to a boil. Cook until reduced to 4 cups (about 30 minutes). Pour reduced broth mixture into a zip-top plastic bag. Snip off 1 corner of bag; drain 2 cups broth mixture into a 2-cup glass measure, stopping before the fat layer reaches the opening. Reserve remaining broth mixture for another use. Discard fat. Remove chicken from skin and bones; shred with 2 forks to measure 4 1\/2 cups meat. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Preheat oven to 400\u00b0. Place a large skillet coated with cooking spray over medium-high heat. Add mushrooms; saut\u00e9 5 minutes. Remove from skillet. Place flour in skillet; gradually add milk, stirring with a whisk until blended. Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk. Stir in mushrooms, salt, and pepper; pour over chicken. Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture. Cover and bake casserole at 400\u00b0 for 20 minutes. Uncover and cook casserole 10 minutes or until bubbly.<\/p>\n
Yield: 6 servings
\nCalories: 425
\nFat: 14.3g
\nFiber: 1.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 cups water 1\/2 cup dry white wine 1 1\/2 tsp. dried basil 2 garlic cloves, halved 1 (10 1\/2-ounce) can low-salt chicken broth 6 chicken breast halves (about 2 1\/4 pounds) 4 chicken thighs (about 1 pound) Cooking spray 4 cups sliced cremini mushrooms (about 8 oz.) 1\/4 cup all-purpose flour 1 cup 1% low-fat milk 1\/2 tsp. salt 1\/4 tsp. pepper 2 cups herb-seasoned stuffing mix 3 T. light butter, melted Combine first 5 ingredients in a Dutch…<\/p>\n