Ingredients
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 package (8 ounces) reduced-fat cream cheese, cubed1/2 cup fat-free milk1/2 cup grated Parmesan cheese4 cups herb seasoned stuffing cubes2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Preparation
Preheat oven to 350°. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.
Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through.
