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.
cost per recipe: $9.22
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup
can (about 8 ounces) whole kernel corn, drained
can (about 4 ounces) chopped green chiles, drained
cups cubed boneless, skinless chicken breasts, cooked
cups Pepperidge Farm® Cornbread Stuffing
cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
cup Pace® Chunky Salsa
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.
Bake at 350°F. for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the cheese.
Bake for 5 minutes or until the cheese is melted. Serve with the salsa.
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
Pace® Chunky Salsa
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
Pepperidge Farm® Cornbread Stuffing
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