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Chicken and Corn Bread Stuffing Casserole

Serves: 4
Total Calories: 128

Ingredients

1 (10 3/4-ounce) can condensed cream of chicken soup
3/4 cup milk
1 (10-ounce) package frozen mixed vegetables, thawed and drained
1 medium onion, finely chopped (1/2 cup)
1/2 teaspoon ground sage or poultry seasoning
2 cooked chunk breast of chicken from Baked Oregano Chicken , fut up, of 2 cups cut-up cooked chicken
1 1/2 cups corn bread stuffing mix
1/8 teaspoon pepper
paprika, if desired

Directions:

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

1 SERVING: Calories 300 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 45mg:
Sodium 1020mg Carbohydrate 34g (Dietary Fiber 4g) Protein 21g • % Daily Value: Vitamin A 48%:
Vitamin C 20% Calcium 12% Iron 12% • Exchanges: 2 Starch, 1 Vegetable, 2 Very Lean Meat,
1 Fat • Carbohydrate Choices: 2

together time

Make grape poppers. Have the kids rinse grape clusters, then dip into sugar. Place the grapes in the freezer while you’re making dinner. They’ll be a frosty, fun treat for dessert!

Nutritional Facts:

Serves: 4
Total Calories: 128
Calories from Fat: 50

This Chicken and Corn Bread Stuffing Casserole recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.


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