Chicken and Cornbread Stuffing Casserole

1 can 98% fat-free cream of chicken, celery or mushroom soup

3/4 cup skim milk

10 ounces frozen mixed vegetables

1 medium onion, chopped (about 1/2 cup)

1/2    teaspoon ground sage or poultry seasoning

2 cups cut-up cooked chicken

1 1/2 cups corn bread stuffing mix

1/8 teaspoon pepper

Paprika, if desired

Preheat oven to 400 degrees.  Heat soup and milk to boiling in 3 quart saucepan over medium high heat, stirring frequently.  Stir in mixed vegetables, onion, and sage.  Heat to boiling, stirring frequently; remove from heat.  Stir in chicken and stuffing mix.  Spoon into a casserole dish.  Sprinkle with pepper and paprika.  Bake uncovered about 15 minutes or until hot in center.  4 servings.

285 calories/serving