PHOTO AND RECIPE SUBMITTED BY Jennifer Stewart Adkins
Recipe taken from Campbell’s Soup
CAMPBELL’S COUNTRY CHICKEN CASSEROLE
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked chicken or turkey
4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked chicken or turkey
4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing
Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
Jen added a little cheddar cheese to the top before baking..
Bake at 400°F. for 25 minutes or until the stuffing is golden brown.
Bake at 400°F. for 25 minutes or until the stuffing is golden brown.
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