1 pkg. [6 oz.] Stove Top Stuffing Mix for Chicken
1 can [103/4 oz.] reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. [1 lb.] frozen meatballs 2 cups frozen peas
1 cup Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese
PREHEAT oven to 400°F. Prepare stuffing mix as directed on package for Light Preparation; set aside.
COMBINE soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.
BAKE 20 to 25 min. or until heated through. Makes 6 servings.
VARIATION: Prepare as directed, substituting 1 can [141/2 oz.) undrained diced tomatoes for the soup, omitting milk and using Italian-flavored meatballs and Kraft Shredded LowMoisture Part-Skim Mozzarella Cheese.
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