CHICKEN AND CORNBREAD STUFFING CASSEROLE

1 (10 3/4 ounce) can condensed 98% fat-free cream of chicken or celery soup
3/4 cup fat-free (skim) milk
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1 medium onion, finely chopped (1/2 cup)
1/2 teaspoon ground sage or poultry seasoning
2 cups cut-up cooked chicken (or turkey)
1 1/2 cups corn bread stuffing mix
1/8 teaspoon pepper
Paprika, if desired

Heat oven to 400 degrees F. Spray 3-quart casserole with cooking spray.

Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in mixed 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.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Comfort Casseroles, Betty Crocker Recipe Magazine #169, January 2001