2 cups chopped onions
1 cup sliced celery
1/4 cup (1/2 stick) margarine or butter
2-1/2 cups chicken broth
1 can (17 oz.) whole kernel corn, undrained
1 can (7 oz.) diced green chilies
1 pkg. (16 oz.) cornbread stuffing (about 6 cups)
1/2 cup PLANTERS Pecans, chopped
Total time: 1 hr
1. Cook and stir onions and celery in margarine in large heavy pot on medium-high heat until tender. Stir in chicken broth, corn and chiles. Add cornbread stuffing and pecans, tossing to coat well.
2. Spoon into lightly greased 3-quart casserole; cover.
3. Bake at 350?F for 45 minutes or until thoroughly heated.