Chicken and Corn Bread Stuffing Casserole – Betsy Schow

By Admin · June 23, 2010 · Leave a comment

1 can cream of chicken or celery soup (98% fat free)

¾ cup milk (fat-free)

1 package frozen mixed vegetables, thawed and drained

1 medium onion, finely chopped (1/2 cup)

½ tsp. ground sage or poultry seasoning

2 cups cut-up cooked chicken

1 ½ tsp. pepper

paprika if desired

Heat oven to 400. Spray 3-quart casserole with cooking spray. Heat soup and milk to boilingi in 3-quart saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 mnutes or until hot in center. 4 servings.