Santa Fe Chicken & Stuffing

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 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup milk
1 can (about 8 ounces) whole kernel corn, drained
1 can (about 4 ounces) chopped green chiles, drained
2 cups cubed boneless, skinless chicken breasts, cooked
4 cups Pepperidge Farm® Cornbread Stuffing
1 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
0.5 cup Pace® Chunky Salsa

Instructions

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.

Santa Fe Chicken & Stuffing

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 ...

Directions

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.

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