Chicken & Cornbread Stuffing Casserole

Ainesosat

• 1 1/2 cups seasoned corn bread stuffing
• 10 1/2 oz light cream of chicken soup
• 12 oz broccoli, cauliflower & carrots
• 3/4 cup lowfat milk
• 1/8 tsp black pepper
• 16 oz cooked boneless, skinless chicken breast
• 1/2 tsp poultry seasoning

Ohjeet

1. Preheat oven to 400 °F (205 °C). Spray a 9"x13" baking pan with cooking spray.
2. Bring soup and milk to a boil in a saucepan over high heat, stirring frequently.
3. Stir in mixed veggies, and poultry seasoning. Heat to boiling, stirring frequently; remove from heat.
4. Stir in chicken and stuffing mix.
5. Spoon into baking dish. Sprinkle with pepper. Bake uncovered 15 minutes on until hot in center.