Crock Pot Chicken & Stuffing

1 lb boneless, skinless chicken breast, cubed
12 slices reduced calorie bread, cubed
1 onion, diced
2 cans mushrooms, drained
1 tsp poultry seasoning
1/4 tsp pepper
1/2 cup chopped celery
3 Tbsp parsley flakes
1 1/2 tsp bouillon powder
1 cup water
1 egg
1 can 98% fat free cream soup

Cook chicken until lighty browned; set aside. In bowl combine bread cubes, onion, mushrooms, poultry seasoning, pepper, celery, and parsley. Combine bouillon powder, water, egg and cream soup; whisk until smooth. Pour over bread and mix well. Spray a 3-4 quart crock pot liner with nonstick spray. Layer half of stuffing, then half of chicken into cooker. Repeat layers. Cover; cook on Low for 4 1/2-5 hours.

1/6=225 calories/3 g. fat/7 g. fiber