Source: Campbell's Recipes

Chicken & Stuffing with Vegetables
This easy to make casserole has it all...chicken, veggies, stuffing and a cheesy topping.  It just doesn't get any better than this!
Rating:
Serves: 6 servings (about 1 1/3 cups each)
Prep Time: 10 minutes
Cook Time: 35 minutes

 

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




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.
Bake at 350°F. for 25 minutes or until the chicken mixture is hot.  Sprinkle with the cheese.
Bake for 5 minutes or until the cheese is melted.


Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 384, Total Fat 14g, Saturated Fat 6g, Cholesterol 63mg, Sodium 1000mg, Total Carbohydrate 39g, Dietary Fiber 5g, Protein 25g, Vitamin A 23%DV, Vitamin C 28%DV, Calcium 25%DV, Iron 13%DV

Nutritional Values per Serving using Campbell's 98% FF Cream of Mushroom Soup: Calories 368, Total Fat 12g, Saturated Fat 5g, Cholesterol 63mg, Sodium 840mg, Total Carbohydrate 39g, Dietary Fiber 4g, Protein 25g, Vitamin A 23%DV, Vitamin C 28%DV, Calcium 26%DV, Iron 13%DV


Tips: