CHICKEN AND CORNBREAD STUFFING CASSEROLE

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Chicken and Cornbread Stuffing Casserole image

Make and share this Chicken and Cornbread Stuffing Casserole recipe from Food.com.

Provided by Audrey M

Categories     Poultry

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 298.7, Fat 11.3, SaturatedFat 3.7, Cholesterol 65, Sodium 628.3, Carbohydrate 25.8, Fiber 5, Sugar 1.6, Protein 24.9

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