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Chicken and Cornbread Stuffing Casserole

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“8 POINTS”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
  • 34 cup milk
  • 2 cups frozen mixed vegetables, thawed, drained
  • 1 medium onion, finely chopped (1/2 cup)
  • 12 teaspoon ground sage or 12 teaspoon poultry seasoning
  • 2 cups cubed cooked chicken
  • 1 12 cups cornbread stuffing mix
  • 18 teaspoon pepper
  • paprika, if desired

Directions

  1. Heat oven to 400.
  2. Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
  3. Stir in mixed vegetables, onion, and sage.
  4. Heat to boiling, stirring frequently; remove from heat.
  5. Stir in chicken and stuffing mix. Spoon into casserole.
  6. Sprinkle with pepper and paprika.
  7. Bake uncovered for about 15 minutes or until hot in the center.

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