Categories: Casseroles, December2012, Spinach, Vegetables

Ingredients

• 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1/2 cup fat-free milk
• 1/2 cup grated Parmesan cheese
• 4 cups herb seasoned stuffing cubes
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Directions

1. In a large bowl, beat the soup, cream cheese, milk and

2. Parmesan cheese until blended. Stir in stuffing cubes and spinach.

3. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

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