Santa Fe Chicken and Stuffing |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Stuffing lovers will rejoice when you serve this delicious casserole that combines chicken, green chiles, corn and cornbread stuffing. Salsa and shredded cheese are added at the end to make this dish irresistible. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular, 98% fat free or healthy request®) |
1 cup milk |
1 (8 ounce) can whole kernel corn, drained |
1 (4 ounce) can chopped green chiles, drained |
2 cups cubed, cooked chicken |
4 cups pepperidge farm® cornbread stuffing |
1 cup shredded cheddar cheese or monterey jack cheese |
pace® chunky salsa |
Directions:
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 degrees 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.
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