Chicken and Cornbread Stuffing Casserole

Submitted by Audrey M

"A easy and nice flavorable stuffing that doesn't need the bird. LOL"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 (10 3/4 ounce) can condensed 98% fat-free cream of chicken soup
• 3⁄4 cup nonfat milk
• 1 (10 ounce) package frozen mixed vegetables
• 1 medium onion, finely chopped (1/2 cup)
• 1⁄2 teaspoon poultry seasoning
• 2 cups cut up cooked chicken breasts
• 1 1⁄2 cups cornbread stuffing mix
• 1⁄8 teaspoon pepper
• paprika, if desired

directions

1. Heat oven to 400 degrees.
2. Spray 3-quart casserole with Pam.
3. Heat soup and milk to boiling, stirring frequently.
4. Stir in mixed vegetables, onion, and poultry seasoning.
5. Heat to boiling, stirring frequently.
6. Remove from heat.
7. Stir in chicken and stuffing mix.
8. Spoon into casserole.
9. Sprinkle with pepper and paprika.
10. Bake uncovered for 15 minutes.

Reviews

[Kristen H.]

I REALLY enjoyed this recipe. I did not mix the stuffing in with the other ingredients instead I reduced the milk to 1/2 cup, took the stuffing mix and added 1/2 cup chicken broth and topped the veggies, chicken and soup mixture with the moistened stuffing.

 

[Amber of AZ]

This was delicious and easy to prepare. This recipe is also a good way to use up the small amounts of leftover frozen vegetables we all have in our freezers. I am looking forward to the leftovers. Thanks for posting Audrey!