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Chicken and Cornbread Stuffing Casserole
can (10 3/4 oz) condensed cream of chicken or celery soup
cups frozen mixed vegetables (from 1-lb bag), thawed, drained
medium onion, finely chopped (1/2 cup)
teaspoon ground sage or poultry seasoning
cups cubed cooked chicken
package (6 oz) Betty Crocker™ Homestyle Stuffing cornbread flavor
Paprika, if desired
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.
Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika.
Bake uncovered about 15 minutes or until hot in center.
Use cut-up cooked turkey instead of the chicken, if you like.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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