Chicken & Corn Bread Stuffing Casserole

Serves: 4
Total Calories: 65


1 can (10 3/4 ounce) condensed 98% fat-free cream of chicken soup or celery soup
3/4 cup fat-free (skim) milk
1 package (10 ounces) frozen mixed vegetables, thawed and drained
1 medium onion, finely chopped (1/2 cup)
1/2 teaspoon ground sage or poultry seasoning
2 cups cut-up cooked chicken or turkey breast
1 1/2 cups corn bread stuffing mix
1/8 teaspoon pepper
paprika, if desired


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.

1 Serving

Calories 285 (Calories from Fat 55)
Fat 6g (Saturated 2g)
Cholesterol 60mg
Sodium 1060mg
Carbohydrate 34g (Dietary Fiber 4g)
Protein 28g

% 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.

Nutritional Facts:

Serves: 4
Total Calories: 65
Calories from Fat: 13

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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