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Chicken and Corn Bread Stuffing Casserole

Serves: 4

4 SERVINGS PREP: 15 MIN COOK: 15 MIN

    1 (10 3/4-ounce) can condensed cream of chicken soup
   3/4 cup milk
   1 (10-ounce) package frozen mixed vegetables, thawed and drained
   1 medium onion, finely chopped (1/2 cup)
   1/2 teaspoon ground sage or poultry seasoning
   2 cups cooked chicken breasts from Baked Oregano Chicken, cut up, or 2 cups cut-up cooked chicken
   1 1/2 cups corn bread stuffing mix
   1/8 teaspoon pepper
   Paprika, if desired

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Chicken and Corn Bread Stuffing Casserole is from the Cook'n Easy Family Dinners collection. Click here to get this CD or download the recipes right now!

1. Heat oven to 400°. Spray 3-quart casserole with cooking spray.

2. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat.

3. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 minutes or until hot in center.

1 SERVING: Calories 300 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 45mg; Sodium 1020mg; Carbohydrate 34g (Dietary Fiber 4g); Protein 21g * % Daily Value: Vitamin A 48%; Vitamin C 20%; Calcium 12%; Iron 12% * Exchanges: 2 Starch, 1 Vegetable, 2 Very Lean Meat, 1 Fat * Carbohydrate Choices: 2

Together Time
Make grape poppers. Have the kids rinse grape clusters, then dip into sugar. Place the grapes in the freezer while you're making dinner. They'll be a frosty, fun treat for dessert!

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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