Chicken Casserole

This is an old favorite in my house. Out of all the fancy dishes I try and make, this easy casserole is of my most requested meals. It just goes to show that no matter how expensive or technical a dish is, sometimes it just can't beat the good old fashion comfort foods!

1 rotisserie chicken (with meat removed and shredded)
1 yellow onion (diced)
1Tbs. sugar
1 tsp. minced garlic
1 Tbs. margarine (I use Promise)
1 can cream of mushroom soup
1 cup light sour cream
1/2 cup light mayonnaise
1 small jar of sliced mushrooms (drained)
1 tsp. salt
1 tsp. ground pepper
1 Tbs. Italian seasoning (I use McCormick's)
Herb-seasoned stuffing (I use Pepperidge

Farms)

Low-fat shredded mild cheddar cheese

Heat margarine in a medium skillet and sautee onions, garlic, and sugar. Remove from heat.
In a large bowl, mix the onions, chicken, soup, sour cream, mayonnaise, mushrooms, salt, pepper, and Italian seasoning with a spoon until well-blended. Fold into a 8x8x2 casserole dish and even out with a spoon. Top with a layer of shredded cheese. Add a thin layer of dry stuffing. Then sprinkle another coating of shredded cheese on top (but not too much because it will end up burning). Bake at 350 for 50-60 minutes.

I served my chicken casserole with fresh corn on the cob with tomato-basil-garlic butter and steamed broccoli sprinkled with Parmesan cheese.

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