Chicken and Cornbread Stuffing Casserole

8 POINTS

• Ready In: 27 mins
• Serves: 4

Ingredients

• 1 (10 3/4ounce) can  condensed cream of chicken soup or 1 (10 3/4ounce) can  cream of celery soup
• 3⁄4 cup milk
• 2  cups  frozen mixed vegetables, thawed, drained
• 1  medium onion, finely chopped (1/2 cup)
• 1⁄2 teaspoon ground sage or 1⁄2 teaspoon poultry seasoning
• 2  cups  cubed  cooked chicken
• 1 1⁄2 cups cornbread stuffing mix
• 1⁄8 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.