Chicken and Corn Bread Stuffing Casserole © 2001
PREP: 15 MIN BAKE: 15 MIN
1 can (10 3/4 ounces) condensed cream of chicken or celery soup
3/4 cup milk
1 package (10 ounces) frozen mixed vegetables, thawed and drained
1 medium onion, finely chopped (1/2 cup)
1/2 teaspoon ground sage or poultry seasoning
2 cups cut-up cooked chicken
1 1/2 cups corn bread stuffing mix
1/8 teaspoon pepper
1. Heat oven to 400º. 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. 4 servings.
You can substitute cut-up leftover turkey for the chicken.
Betty Crocker Comfort Casseroles