Chicken and Cornbread Stuffing Casserole

Name: Chicken and Cornbread Stuffing Casserole
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) 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

(1)

Recipe by Audrey M

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READY IN: 27mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

(10 3/4 ounce) can condensed cream of chicken soup or (10 3/4 ounce) 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

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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