Crustless Chicken Pot Pie

A friend on Weight Watchers gave me this super simple and pretty low fat recipe. There's something so comforting about creamy hot foods on cold winter nights. Add the fact that most of these ingredients are already in your pantry and it makes me smile even more. This is quick and easy to whip up when you get home from work or make the day before and refridgerate until needed.

• 1 package stove top stuffing (chicken flavour)
• 4 cups cooked chicken, chopped (you can use the canned breast meat available at Costco or I like to buy one of those BBQ ready to go chickens available at any supermarket.
• 1 cup frozen peas
• 1 cup frozen corn
• 1 can half fat cream of mushroom soup
• 1/2 cup skim milk

Preheat oven to 375F. In a small bowl mix the stove top stuffing with 1 cup of hot water as per package directions.

In an oven proof dish mix the soup and milk together. Add the chopped chicken and the frozen veggies and stir until evenly mixed and coated. Top with stove top stuffing mixture.

Bake for 30 minutes until golden and bubbly.

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