Chicken and Corn Bread Stuffing Casserole Recipe


Chicken and Corn Bread Stuffing Casserole Recipe
Recipe Type: Main Dish Recipes
Author: Dave M
  • 1 (10 3/4-oz) can condense cream of chicken soup
  • 3/4 c milk
  • 1 (10-oz) pkg frozen mixed vegetables, thawed and drained
  • 1 medium onion, finely chopped (1/2 cup)
  • 1/2 tsp ground sage or poultry seasoning
  • 2 cooked chunk breast of chicken from Baked Oregano Chicken, fut up, of 2 cups cut up
  • cooked chicken
  • 1 1/2 c cornbread stuffing mix
  • 1/8 tsp 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, stirring frequently. Stir in mixed
  3. vegetables, onion, and sage. Heat to boiling, stirring frequently remove from heat.
  4. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake
  5. uncovered about 15 minutes or until hot in center.
  6. SERVING: Calories 300 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 45mg:
  7. Sodium 1020mg Carbohydrate 34g (Dietary Fiber 4g) Protein 21g • % Daily Value: Vitamin A 48%:
  8. Vitamin C 20% Calcium 12% Iron 12% • Exchanges: 2 Starch, 1 Vegetable, 2 Very Lean Meat,
  9. Fat • Carbohydrate Choices: 2
  10. together time
  11. Make grape poppers. Have the kids rinse grape clusters, then dip into sugar. Place the grapes in the
  12. freezer while you’re making dinner. They’ll be a frosty, fun treat for dessert!
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