Chicken & Corn Bread Stuffing

Chicken & Corn Bread Stuffing Casserole

Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
Serves 4
6 points per serving

1 can (10 ¾ ounces) condensed 98% fat-free cram of chicken or celery soup
¾ c skim milk
1 can (15 oz) mixed veggies (or a 10 oz bag frozen, thawed and drained)
¼ c chopped onion
¼ t ground sage or poultry seasoning (I do not use)
2 c cut-up cooked chicken or turkey breast
1 box stuffing mix (corn bread variety)
1/8 t pepper
Paprika, if desired (I do not use)

1. Heat oven to 400. Spray 3 quart casserole with cooking spray.
2. 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.
3. Stir in chicken and stuffing mix. Spoon into casserole dish. Sprinkle with pepper and paprika. Bake uncovered about 15-20 minutes or until hot in the center.
   

Serve with a side salad and some fresh fruit.