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Chicken and Cornbread Stuffing Casserole

A comforting casserole is 30 minutes away! Canned soup, frozen mixed vegetables and cooked chicken accelerate prep time.

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( 34 Ratings)

34 Ratings

5 Stars 32%

4 Stars 35%

3 Stars 15%

2 Stars

1 Stars 12%

Member Reviews ( 15 )

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Prep Time 15 min
Total Time 30 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Use cut-up cooked turkey instead of the chicken, if you like.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 900mg; 900%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 6g 6% Sugars 8g 8% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 90%;
Vitamin C: 4%;
Calcium: 10%;
Iron: 15%;

Exchanges:

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 15 Reviews View All

Posted 12/3/2012 5:11:19 PM REPORT ABUSE gtait14625 said:

Rating:

I was really excited to try this recipe after reading the reviews. I followed the recipe exactly. Unfortunately I and my husband thought it was a really pasty mess.

This reply was: Helpful Inspiring

Posted 11/4/2012 11:58:04 AM REPORT ABUSE BrownEyedGirlthatCooks said:

Rating:

This is an oldie but goodie. If you don't like the cornbread stuffing, try using the Herb Stuffing by Pepperidge farm. The original recipe I had called for adding 1/2 cup shredded swiss or moz. cheese, which I LOVE. IF you just don't like stuffing; I switch this recipe around, too with Ritz crackers because sometimes I won't have stuffing but all the other ingredients, but I'll have Ritz. There's just something about puttin' on the Ritz. ;-) You can use a couple cans of drained & RINSED Veg-all if you don't like the frozen veg., too. I find that easier. I also add a small can of mushrooms (drained and rinsed).

This reply was: Helpful Inspiring