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Chicken and Corn Bread Stuffing Casserole

Prep 15 min
Total 30 min
Ingredients 9
Servings 4

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

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

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 120

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;