CHICKEN AND CORNBREAD STUFFING CASSEROLE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 can condensed Cream of Chicken Soup
  • ¾ c. milk
  • 1 pkg. (10oz.) frozen corn, drained
  • 1 med. Onion, finely chopped
  • ½ t. sage
  • 2 c. cut up cooked chicken
  • 1 ½ c. corn bread stuffing mix
  • 1/8 tsp. Pepper
  • paprika, if desired

Directions

  • Heat oven to 400º. Spray 3-quart casserole dish with cooking spray. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in 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 about 15 minutes or until hot in center.
  • Without the corn and using FF Cream of Chicken soup and skim milk -- this is supposed to be 5 points for 4 servings -- I never varied this with Recipe Builder.

Notes

Categories: Main Dish 

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