Chicken-Spinach Casserole - cooking recipe

Ingredients

2 (10 ounce) packages frozen chopped spinach or chopped broccoli
2 (10.75 ounce) cans reduced fat and reduced sodium cream of celery, chicken, mushroom, or broccoli soup
2 cups water
1/4 cup butter
6 cups herb-seasoned stuffing mix
1 (6 ounce) package Tyson(R) Grilled & Ready(R) Frozen Diced Chicken Breast
2/3 cup fat-free milk
2 tablespoons grated Parmesan cheese

Preparation

Preheat oven to 350 degrees F. In a Dutch oven or large saucepan combine spinach, half of the soup, the water and butter. Bring to boiling. (If using spinach, separate it with a fork.) Cover and simmer for 5 minutes.
Add the stuffing mix to saucepan; stir to moisten. Spread mixture in an ungreased 3-quart rectangular baking dish or eight 10-ounce au gratin dishes; top with Grilled & Ready(R) Diced Chicken. Stir milk into remaining soup; pour over chicken. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes or until heated through.