Chicken And Cornbread Stuffing Casserole
  • 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
  1. 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.
  2. 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.