I got this recipe in an email this morning from Kraft foods so decided to make it for dinner. It could not have been any easier to make! I made the variation version which you will find at the bottom of the recipe.
1 (6 oz) package Stove Top stuffing mix for Chicken
1 (10 3/4 oz) can reduced sodium condensed cream of chicken soup
1/4 cup milk
1 (1 lb) package frozen meatballs
2 cups frozen peas (decided to use frozen green beans instead since my family likes them better)
1 cup Kraft 2% Milk Shredded Cheddar Cheese
1 Heat oven to 400.
2 Prepare stuffing mix according to package directions, using light prep directions.
3 Mix soup and milk in 13 x 9″ baking dish. Stir in meatballs and peas then top with stuffing and cheese.
4 Bake 20 – 25 minutes or until heated through.
Variation: Prepare as directed, substituting 1 (14 1/2 oz) can diced tomatoes for the soup, omitting the milk and using Italian flavored meatballs and Kraft Shredded Low Moisture Part Skim Mozzarella Cheese.