Chicken and Cornbread Stuffing Casserole

Recipe by Audrey M
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
  • 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
  • 18
    teaspoon pepper
  • paprika, if desired
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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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