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Tender Chicken Meatloaf

An image of prepared Tender Chicken Meatloaf made with ground chicken, Campbell's® Condensed Cream of Chicken, Swanson® Chicken Broth, Pepperidge Farm® Cornbread Classic Stuffing, Parmesan cheese, green onion and parsley.
  • prep time: 5 min
  • total time: 1 hr
  • serves: 8 people
  • calories: 0 1 serving

 Looking for an alternative to traditional meatloaf that still packs all of the hearty goodness and comfort of the real thing? This easy chicken meatloaf is sure to become a household favorite. Cornbread stuffing adds depth to the loaf, while Parmesan cheese gives it some salty tang and Campbell’s® Condensed Cream of Chicken Soup dials up the dish’s savoriness and creaminess (and acts as an instant binder). Best of all it’s oven-ready in five minutes, which means you get a ton of flavor without a lot of work.

Ingredients

  • 1 pound ground chicken
  • 1 large egg, beaten
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1/4 cup Swanson® Chicken Broth or water
  • 1 1/2 cups Pepperidge Farm® Cornbread Classic Stuffing
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup thinly sliced green onion
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • as needed vegetable cooking spray
  • 2 tablespoons chopped parsley, for garnish

Instructions

  • Tips

    • If you don’t have a loaf pan, line a baking sheet with aluminum foil, transfer the meatloaf mixture, and form into a loaf.
    • Turn your meatloaf into a meal by adding some sides. A few favorites: fingerling potatoes with roasted garlic, kale sauteed with lemon and olive oil, and carrots glazed with hot honey.

  • Step 1

    Heat the oven to 375°F.  While the oven is heating, in a large bowl, mix the ground chicken, beaten egg, soup, chicken broth and mix until evenly combined. Stir in the stuffing, cheese, onion, salt and pepper.

  • Step 2

    Spray a loaf pan (8x5x2 inch) with cooking spray and transfer the meatloaf mixture into the pan, smoothing the top of the loaf. Alternately, on a baking sheet lined with aluminum foil, place the meatloaf mixture and form into a loaf. Place into the oven and bake for 45 minutes or until a thermometer reads 165°F in the center of the loaf and it has browned on the outside.

  • Step 3

    Remove from the oven and let cool for at least ten minutes before slicing and serving. Garnish with chopped parsley if desired.

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