Ingredients
1 package (6 ounces) Stove Top chicken stuffing mix1/2 pound sliced fresh mushrooms1 small onion, chopped1 tablespoon butter3 garlic cloves, minced3 cups cubed cooked chicken1 package (16 ounces) frozen corn, thawed1 package (16 ounces) frozen chopped broccoli, thawed1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 cup 2% milk1 cup reduced-fat sour cream1 cup reduced-fat mayonnaise3/4 teaspoon pepper
Preparation
Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.
