Disclosure: This is a sponsored post in partnership with Country Crock and Clever Girls Collective.
Now that I have two kids in school, homework, swim lessons, and all those random events that pop up out of nowhere, I find myself struggling to get dinner on the table at a suitable time. I’m either playing outside with the kids, helping with homework or getting ready to go somewhere that I admit, too often I turn to fast food. Well I am trying to change that and one thing I found to be the easiest is to make casseroles. To me a cassarole is a dish you bake that is full of whatever you throw in the dish. I usually use chicken, veggies, rice, potatoes and so forth.
Well one must-have item for any of my cassarole dishes is Country Crock. At 70% less fat than butter (per serving) and 30% fewer calories, its a no brainer for me to use Country Crock instead of butter. Oh and it has 0g trans fat per serving, no partially hydrogenated oils and no cholesterol!
Here is one of my go-to casserole dishes:
Chicken & Stuffing Casserole
- 2 cups of chicken (I used chicken breasts I had cooked already but you could used shredded rotisserie chicken)
- 8 ounces sour cream
- 2 cans Cream Soup (I used Cream of Chicken and Cream of Celery because that is what I had on hand)
- 1 box stuffing, uncooked
- 1 cup chicken broth
- XXX Country Crock (1/2 stick butter)
- Preheat oven to 350.
- In 9×13 baking dish place chicken in the bottom. In separate bowl, mix together the cream soups and sour cream. Spread over the chicken.
- Sprinkle the uncooked stuffing over the soup mixture. Mix together the chicken broth and Country Crock then pour evenly over top of your dish.
- Bake at 350 degrees for 30 minutes.
I use Country Crock instead of butter all the time and honestly I cannot taste the difference. My dishes still come out moist and delicious and they are healthier than using all the butter I normally would!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.