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Chicken and Cornbread Stuffing Casserole

Chicken and Cornbread Stuffing Casserole created by Baby Kato

8 POINTS

Ready In:
27mins
Serves:
Units:

ingredients

  • 1 (10 3/4 ounce) can condensed cream of chicken soup or (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 1/2 teaspoon poultry seasoning
  • 2 cups cubed cooked chicken
  • 1 12 cups cornbread stuffing mix
  • 18 teaspoon pepper
  • paprika, if desired

directions

  • Heat oven to 400.
  • Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling 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 for about 15 minutes or until hot in the center.
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RECIPE MADE WITH LOVE BY

@Audrey M
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  1. Baby Kato
    Chicken and Cornbread Stuffing Casserole Created by Baby Kato
    Reply
  2. Caroline Cooks
    Chicken and Cornbread Stuffing Casserole Created by Caroline Cooks
    Reply
  3. Caroline Cooks
    MMM...who doesn't like this??? I did leave out the mixed veggies, since I was doing a side dish of Green Beans/Corn...but everything else was followed. YUM...one of my all-time comfort foods.
    Reply
  4. Audrey M
    8 POINTS
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