Chicken and Cornbread Stuffing Casserole

 

1

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

3/4

cup milk

2

cups Green Giant® frozen mixed vegetables (from 1-lb bag), thawed, drained

1

medium onion, finely chopped (1/2 cup)

1/2

teaspoon ground sage or poultry seasoning

2

cups cubed cooked chicken

1 1/2

cups corn bread stuffing mix

1/8

teaspoon pepper

Paprika, if desired

• 1 Heat oven to 400°F. Spray 3-quart casserole with cooking spray. 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.
• 2 Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika.
• 3 Bake uncovered about 15 minutes or until hot in center.