Chicken and Stuffing Skillet Dinner

By Nanadi-2

Ingredients

• 2 T. chopped onions
• 1 t. chopped garlic
• 1 can Rotel diced tomatoes with chilis
• 1 cup shredded chicken
• 1 15 oz. can whole kernel corn
• 1 10 oz. bag frozen chopped spinach
• 1 can Campbell’s Nacho Cheese Soup
• 1/4 cup milk (you could probably use chicken broth here, but I didn’t defrost any – the milk was quicker)
• 1 t. Mrs. Dash seasoning
• 1 14 oz. box or bag stuffing mix

Preparation

Step 1

In a large ovenproof skillet, saute the onions and garlic.

Add the can of Rotel, chicken, corn and spinach. Cook for 2 to 3 minutes in the skillet until heated through.

Add the soup, milk and Mrs. Dash. Then “fold” in the dry stuffing mix.

Place the skillet in the oven and bake for 15 to 20 minutes at 375 degrees.

(Erin’s note: I added cheese after it was finished baking.)