• 2  10  ounce packages 
    frozen chopped spinach or chopped broccoli
  • 2  10  ounce cans 
    reduced-fat and reduced-sodium condensed cream of celery, chicken, mushroom, or broccoli soup
  • 2   cups 
  • 1/4  cup 
  • 6   cups 
    herb-seasoned stuffing mix
  • 1  22  ounce bag 
    Tyson® Grilled & Ready® Frozen Diced Chicken Breast
  • 2/3  cup 
    fat-free milk
  • 2   tablespoons 
    grated Parmesan cheese
Preheat oven to 350 degrees F. In a Dutch oven or large saucepan combine spinach, half of the soup, water, and butter. Bring to boiling. (If using spinach, separate it with a fork.) Cover and simmer 5 minutes.
Add stuffing mix to saucepan; stir to moisten. Spread mixture in an ungreased 3-quart rectangular baking dish or eight 10-ounce au gratin dishes; top with Grilled & Ready® Diced Chicken. Stir milk into remaining soup; pour over chicken. Sprinkle with Parmesan cheese. Bake, uncovered, 25 minutes or until heated through.
Serving Suggestion:

Round out the meal with a fresh fruit salad and whole wheat bread or dinner rolls.
Nutrition information
Per Serving: cal. (kcal) 399, Fat, total (g) 12, chol. (mg) 78, sat. fat (g) 5, carb. (g) 46, fiber (g) 5, pro. (g) 28, vit. A (IU) 8309, vit. C (mg) 4, sodium (mg) 1340, calcium (mg) 192, Percent Daily Values are based on a 2,000 calorie diet
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