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Cook'n with Betty Crocker 
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Chicken and Corn Bread Stuffing Casserole |
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Serves: 6 Print this Recipeprep: 10 min bake: 40 min 1 can (10 3/4 ounces) condensed cream of chicken soup or celery soup 1 1/4 cups milk 1 cup frozen green peas 1/2 cup dried cranberries 4 medium green onions, sliced (1/4 cup) 2 cups cut-up cooked chicken 1 1/2 cups corn bread stuffing mix 1 cup Original Bisquick® mix 1/4 cup milk 2 eggs 1. Heat oven to 400°. Grease 3-quart casserole. Heat soup and milk to boiling in 3-quart saucepan, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in chicken and stuffing mix. Spoon into casserole. 2. Stir remaining ingredients until blended. Pour over stuffing mixture. 3. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. wing it! Make a midweek dinner special. Serve this cozy casserole with a side of cranberry-orange relish or cranberry sauce. 1 SERVING: Calories 385 (Calories from Fat 115); Fat 13g (Saturated 4g); Cholesterol 120mg; Sodium 1030mg; Carbohydrate 45g (Dietary Fiber 3g); Protein 23g * % DAILY VALUE: Vitamin A 12%; Vitamin C 4%; Calcium 16%; Iron 16% * DIET EXCHANGES: 3 Starch, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 3 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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