Ingredients & Directions
- 2 tablespoons butter
- 1 medium onion, diced (about 1/2 cup)
- 1 stalk celery, diced (about 1/2 cup)
- 1 cup Swanson® Chicken Broth
- 3 cups dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces)
- 2 cans (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10.5 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
- 1 cup milk
- 1/4 teaspoon dried thyme, crushed
- 2 cups frozen cut green beans, thawed
- 2 cups frozen carrots, thawed (we like sliced carrots in this recipe)
- 2 cups cubed cooked chicken or turkey
Heat the oven to 400°F. While the oven is heating, heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and celery and cook until tender-crisp. Add the broth and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Stir the soups, milk, thyme, green beans, carrots and chicken in a 13x9x2-inch baking dish. Season the mixture with salt and pepper. Top with the stuffing.
Bake for 30 minutes or until the stuffing is golden brown. Serve hot.