Chicken And Cornbread Stuffing Casserole - cooking recipe

Ingredients

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

Preparation

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