Chicken and Cornbread Stuffing Casserole

Health score
45%
Chicken and Cornbread Stuffing Casserole
30 min.
4
347kcal

Suggestions


Are you looking for a comforting and delicious dish that can be whipped up in just 30 minutes? Look no further than this Chicken and Cornbread Stuffing Casserole! Perfect for a cozy family dinner or a satisfying lunch, this casserole combines tender cubed chicken with a rich and creamy base, making it a delightful main course that everyone will love.

The magic of this recipe lies in its simplicity and the use of readily available ingredients. With a can of condensed cream of chicken or celery soup, frozen mixed vegetables, and a flavorful cornbread stuffing mix, you can create a hearty meal that is both filling and flavorful. The addition of spices like ground sage and pepper elevates the dish, giving it a warm, home-cooked taste that will remind you of family gatherings and cherished memories.

Not only is this casserole a crowd-pleaser, but it also offers a balanced caloric breakdown, making it a smart choice for those mindful of their nutrition. With each serving clocking in at just 347 calories, you can indulge without the guilt. So, gather your ingredients, preheat your oven, and get ready to enjoy a delightful dish that brings comfort and satisfaction to your table!

Ingredients

  • cups roasted chicken cubed cooked
  • 10.8 oz campbell's® condensed cream of celery soup canned
  • cups savory vegetable mixed frozen thawed drained (from 1-lb bag)
  • 0.8 cup milk 
  • 0.5 cup onion finely chopped
  • servings paprika 
  • 0.1 teaspoon pepper 
  • 0.5 teaspoon poultry seasoning 
  • oz pepperidge farm sage and onion stuffing stuffing 

Equipment

  • sauce pan
  • oven

Directions

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

Nutrition Facts

Calories347kcal
Protein28.21%
Fat35.46%
Carbs36.33%

Properties

Glycemic Index
39.25
Glycemic Load
5.16
Inflammation Score
-10
Nutrition Score
22.841739250266%

Flavonoids

Isorhamnetin
1mg
Kaempferol
0.13mg
Myricetin
0.01mg
Quercetin
4.06mg

Nutrients percent of daily need

Calories:347.28kcal
17.36%
Fat:13.93g
21.43%
Saturated Fat:3.86g
24.11%
Carbohydrates:32.12g
10.71%
Net Carbohydrates:25.71g
9.35%
Sugar:5.19g
5.77%
Cholesterol:66.37mg
22.12%
Sodium:711.72mg
30.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.94g
49.88%
Vitamin A:6064.15IU
121.28%
Selenium:41.25µg
58.93%
Vitamin B3:7.77mg
38.83%
Phosphorus:287.62mg
28.76%
Manganese:0.54mg
27.14%
Fiber:6.41g
25.65%
Vitamin B6:0.5mg
24.86%
Vitamin K:22.87µg
21.78%
Vitamin B2:0.35mg
20.54%
Vitamin B1:0.27mg
18.13%
Vitamin B5:1.81mg
18.1%
Iron:3.12mg
17.31%
Potassium:605.32mg
17.29%
Vitamin E:2.27mg
15.11%
Magnesium:57.17mg
14.29%
Calcium:137.36mg
13.74%
Vitamin C:11.14mg
13.51%
Zinc:2mg
13.34%
Copper:0.27mg
13.33%
Folate:53.13µg
13.28%
Vitamin B12:0.48µg
8.08%
Vitamin D:0.5µg
3.36%