Kale-Mushroom Stuffing

1		Cooking Spray
1		Fresh Leek, well rinsed/thinly sliced
2  tablespoons		unsalted butter
8  ounces		sliced fresh baby portabellas
1  teaspoon		dried thyme
8  ounces		Colby cheese, shredded
18  ounces		frozen chopped kale (or spinach)
4  cups		cubed bread stuffing
10-3/4  ounces		10.75-ox can condensed cream of chicken with herbs soup
1  cup		whole milk

Tip: Click on the ingredient links to learn the nutritional information for all the Kale-Mushroom Stuffing ingredients. The serving size for any ingredient in Kale-Mushroom Stuffing may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350F. Coat 9x9 baking dish with cooking spray. Cut leek in half and slice white part only, about 1 cup. Preheat large saute pan on medium high 2-3 minutes. Add butter, mushrooms, thyme andleeks, cook and stir 3-4 minutes or until softened. Grate cheese. Stir in kale, cook 1-2 minutes or until thawed. Combine stuffing mix, soup, milk and cheese until blended. Stir soup mixtur into kale mixture; cook and stir 1-2 minutes or until hot. Spoon stuffing mixture evenly into dish. Bake 15-20 minutes or until top has browned slightly. Serve.