Santa Fe Chicken & Stuffing
Courtesy of Campbell's® Kitchen
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 1 can (10-3/4 oz.) CAMPBELL'S® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
* 1 c. milk
* 1 can (about 8-oz) whole kernel corn, drained
* 1 can (about 4-oz.) chopped green chiles, drained
* 2 c. cubed cooked chicken
* 4 c. Pepperidge Farm® Cornbread Stuffing
* 1 c. shredded cheddar cheese or Monterey Jack cheese (about 4-oz.)
* Pace® Chunky Salsa
* 1 c. milk
* 1 can (about 8-oz) whole kernel corn, drained
* 1 can (about 4-oz.) chopped green chiles, drained
* 2 c. cubed cooked chicken
* 4 c. Pepperidge Farm® Cornbread Stuffing
* 1 c. shredded cheddar cheese or Monterey Jack cheese (about 4-oz.)
* Pace® Chunky Salsa
What to do:
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 min. or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the cheese.
3. Bake for 5 min. or until the cheese is melted. Serve with the salsa.
2. Bake at 350°F. for 25 min. or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the cheese.
3. Bake for 5 min. or until the cheese is melted. Serve with the salsa.
Nutritional information:
Calories: 617; Total Fat: 24g; Saturated Fat: 10g; Cholesterol: 103mg; Total Carbs: 62g; Fiber: 5g; Protein: 38g; Sodium: 1551mg;