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: For nutritional information on all the ingredients in Kale-Mushroom Stuffing just click on each ingredient name. Then adjust the serving size for any Kale-Mushroom Stuffing ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.