Santa Fe Chicken & Stuffing Recipe

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
1 cup milk
1 can (about 8 ounces) whole kernel corn, drained
1 can (about 4 ounces) chopped green chiles, drained
2 cups cubed cooked chicken
4 cups Pepperidge Farm® Cornbread Stuffing
1 cup shredded Cheddar cheese  or Monterey Jack cheese (about 4 ounces)
1/2 cup Pace® Chunky Salsa

How to Make It

  • 1

    Stir the soup, milk, corn, chiles and chicken in a large bowl.  Add the 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 and bubbling.  Stir the chicken mixture.  Sprinkle with the cheese.

  • 3

    Bake for 5 minutes or until the cheese is melted.  Serve with the salsa.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup

calories

577 642 577

totalfat

17.8g 22.8g 17.8g

saturatedfat

7.2g 8.4g 7.2g

cholesterol

95mg 98mg 95mg

sodium

1772mg 1855mg 1568mg

totalcarbohydrate

65.5g 65.5g 65.5g

dietaryfiber

6.9g 6.9g 6.9g

protein

37.7g 37.7g 37.7g

vitamina

20%DV 15%DV 20%DV

vitaminc

15%DV 15%DV 15%DV

calcium

35%DV 35%DV 35%DV

iron

15%DV 20%DV 15%DV