1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 eggs, beaten
1 teaspoon poultry seasoning
Pepper to taste
1/4 cup butter, melted
Minced fresh parsley
In a large bowl, combine the stuffing cubes and boiling water; stir until water is absorbed. Add the mushrooms, celery and onion. In a small bowl, combine the soup, eggs, poultry seasoning and pepper until blended. Add to stuffing mixture; mix well.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 45 minutes or until a thermometer reads 160°. Sprinkle with parsley.