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, stirrring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently remove from heat.
3. Stir in chicken and stuffling mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 minutes or until hot in center.
Calories 285 (Calories from Fat 55)
Fat 6g (Saturated 2g)
Carbohydrate 34g (Dietary Fiber 4g)
% DAILY VALUE: Vitamin A 28% Vitamin C 22% Calcium 14% Iron 12%
DIET EXCHANGES: 2 Starch, 2 1/2 Very Lean Meat 1 Vegetable
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken & Corn Bread Stuffing Casserole recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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