Ingredients:
4 (4 ounce) boneless skinless chicken breasts, rinsed and patted dry
1/2 cup finely chopped green onions
1 (4 ounce) containers diced pimentos
1 (10 3/4 ounce) cans fat-free cream of chicken soup
1/4 cup light sour cream
1 cup frozen green peas, thawed
2 ounces cornbread stuffing mix ( 1 cup)
Directions:
Preheat oven to 400 degrees.
Coat a deep, 9-inch glass pie pan with cooking spray and arrange chicken in bottom of pan.
Top with green onion & pimiento.
Combine soup and sour cream in a small bowl and spoon evenly over chicken.
Arrange peas around outer edges of pan and sprinkle stuffing evenly over all.
Bake uncovered 30 minutes or until chicken is no longer pink in center.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.