1 10-3/4-ounce can condensed reduced-fat and reduced-sodium cream of celery, chicken, mushroom, or broccoli soup
1 cup water
2 tablespoons margarine or butter
1 6-ounce package chicken-flavor stuffing mix
2 cups chopped and cooked turkey or chicken
1/3 cup milk
1 tablespoon grated Parmesan cheese
1 10-ounce package frozen chopped spinach or chopped broccoli
In a large saucepan, combine spinach or broccoli, half of the soup, water, margarine, and contents of seasoning packet from stuffing mix.
Bring to boiling.
If using spinach, separate it with a fork.
Cover and simmer 5 minutes.
Add the stuffing crumbs to mixture in saucepan; stir to moisten.
Spread mixture in an ungreased 2-quart square baking dish.
Scatter turkey over stuffing.
Stir milk into remaining soup; pour over turkey.
Sprinkle with cheese.
Bake in a 400 degree F oven 15 minutes or until heated through.
Pairs Well With
Start to Finish: 30 min.
Dietary Exchanges: 2 starch, 3 lean meat, 2 vegetable, 2 fat.