Saturday, November 8, 2008

Chicken and Cornbread Stuffing Casserole

If you're looking for ways to use up leftover turkey, try using it in place of the chicken. This is super simple to assemble and is a great way to sneak in veggies!

1 can cream of chicken soup
3/4 c. milk
1 pkg frozen mixed vegetables, thawed and drained
1 med. onion, finely chopped
1/2 tsp. ground sage or poultry seasoning
2 cooked chicken breasts
1 1/2 c. corn bread stuffing mix
1/8 tsp. pepper
Paprika (optional)

1. Heat oven to 400. Spray 3-qt. casserole with cooking spray

2. Heat soup and milk to boiling in 3-qt. saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion, and sage. Heat to boiling, stirring frequently; remove from heat.

3. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 minutes or until hot in center.

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