Chicken & Stuffing with Vegetables

Campbell's Chicken & Stuffing with Vegetables Recipe

This easy to make casserole has it all...chicken, veggies, stuffing and a cheesy topping.  It just doesn't get any better than this!

At a glance

Prep

10 min.

Total

45 min.

Serves

6

Servings: about 1 1/3 cups each

Cook: 5 min.

Bake: 30 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup milk or water
2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
2 cups cubed cooked chicken or turkey
4 cups Pepperidge Farm® Herb Seasoned Stuffing (about 2/3 of a 14-ounce package)
1 cup shredded Swiss cheese or Cheddar cheese (about 4 ounces)

How to Make It

  • 1

    Heat the soup, milk and vegetables in a 4-quart saucepan over medium-high heat to a boil.  Remove the saucepan from the heat.  Add the chicken and stuffing and mix lightly.  Spoon the chicken mixture into a 2-quart shallow baking dish.

  • 2

    Bake at 350°F. for 25 minutes or until the chicken mixture is hot.  Sprinkle with the cheese.

  • 3

    Bake for 5 minutes or until the cheese is melted.

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RID#24553

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