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Chicken and Corn Bread Stuffing Casserole

  • Prep 15 min
  • Total 30 min
  • Ingredients 9
  • Servings 4

Ingredients

1
can (10 3/4 oz) 98% fat free condensed cream of chicken soup with 45% less sodium
3/4
cup milk
2
cups frozen mixed vegetables, thawed, drained
1
medium onion, finely chopped (1/2 cup)
1/2
teaspoon ground sage or poultry seasoning
2
cups cubed cooked chicken
1 1/2
cups corn bread stuffing mix
1/8
teaspoon pepper
Paprika, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
3 1/2g
18%
Trans Fat
1g
Cholesterol
65mg
22%
Sodium
710mg
30%
Potassium
460mg
13%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
12%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Casserole with calcium. Cooking casseroles with milk means more calcium for strong bones and teeth.

Directions

  • 1 Heat oven to 400°F. Spray 3-quart casserole with cooking spray. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat.
  • 2 Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika.
  • 3 Bake uncovered about 15 minutes or until hot in center.

Casserole with calcium. Cooking casseroles with milk means more calcium for strong bones and teeth.

Rate and Comment

Casserole with calcium. Cooking casseroles with milk means more calcium for strong bones and teeth.