Chicken And Cornbread Stuffing Casserole

• 1 (10 3/4 ounce) can condensed cream of chicken soup or (10 3/4 ounce) can cream of celery soup
• 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 1/2 teaspoon poultry seasoning
• 2 cups cubed cooked chicken
• 1 1/2 cups cornbread stuffing mix
• 1/8 teaspoon pepper
• paprika, if desired

1. Heat oven to 400.
2. Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
3. Stir in mixed vegetables, onion, and sage.
4. Heat to boiling, stirring frequently; remove from heat.
5. Stir in chicken and stuffing mix. Spoon into casserole.
6. Sprinkle with pepper and paprika.
7. Bake uncovered for about 15 minutes or until hot in the center.

condensed cream, milk, mixed vegetables, onion, ground sage, chicken, cornbread stuffing mix, pepper, paprika

Taken from www.food.com/recipe/chicken-and-cornbread-stuffing-casserole-135467 (may not work)