Chicken and Cornbread Stuffing Casserole

Chicken and Cornbread Stuffing Casserole

Time: 27 mins

Ingredients

  • 1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
  • 3/4 cup milk
  • 2 cups frozen mixed vegetables, thawed, drained
  • 1 medium onion, finely chopped (1/2 cup)
  • 1/2 teaspoon ground sage or 1/2 teaspoon poultry seasoning
  • 2 cups cubed cooked chicken
  • 1 1/2 cups cornbread stuffing mix
  • 1/8 teaspoon pepper
  • paprika, if desired

Directions

  • 1 Heat oven to 400.
  • 2 Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
  • 3 Stir in mixed vegetables, onion, and sage.
  • 4 Heat to boiling, stirring frequently; remove from heat.
  • 5 Stir in chicken and stuffing mix. Spoon into casserole.
  • 6 Sprinkle with pepper and paprika.
  • 7 Bake uncovered for about 15 minutes or until hot in the center.
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