Chicken and Corn Bread Stuffing Casserole

Makes 4 servings

• 1 (10 3/4-ounce) can condensed cream of chicken soup
• 3/4 cup milk
• 1 (10-ounce) package frozen mixed vegetables, thawed and drained
• 1 medium onion, finely chopped (1/2 cup)
• 1/2 teaspoon ground sage or poultry seasoning
• 2 cups cooked chicken breasts from Baked Oregano Chicken – HMM, cut up, or 2 cups cut-up cooked chicken
• 1 1/2 cups corn bread stuffing mix
• 1/8 teaspoon pepper
• Paprika, if desired

1. Heat oven to 400°. Spray 3-quart casserole with cooking spray.

2. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat.

3. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 minutes or until hot in center.