Chicken And Cornbread Stuffing Casserole

• 1 (10 3/4 ounce) can condensed 98% fat-free cream of chicken soup
• 3/4 cup nonfat milk
• 1 (10 ounce) package frozen mixed vegetables
• 1 medium onion, finely chopped (1/2 cup)
• 1/2 teaspoon poultry seasoning
• 2 cups cut up cooked chicken breasts
• 1 1/2 cups cornbread stuffing mix
• 1/8 teaspoon pepper
• paprika, if desired

1. Heat oven to 400 degrees.
2. Spray 3-quart casserole with Pam.
3. Heat soup and milk to boiling, stirring frequently.
4. Stir in mixed vegetables, onion, and poultry seasoning.
5. Heat to boiling, stirring frequently.
6. Remove from heat.
7. Stir in chicken and stuffing mix.
8. Spoon into casserole.
9. Sprinkle with pepper and paprika.
10. Bake uncovered for 15 minutes.

cream of chicken soup, nonfat milk, mixed vegetables, onion, poultry seasoning, chicken breasts, cornbread stuffing mix, pepper, paprika

Taken from www.food.com/recipe/chicken-and-cornbread-stuffing-casserole-78065 (may not work)