We love stuffing so much we used it to make the crust for our Chicken and Stuffing Pie recipe. This fun twist on a Chicken Pot Pie combines cooked chicken and veggies with our creamy ...
Set the oven to 350°F. Stir 1/3 cup soup and the stock in a medium bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a lightly greased 9-inch pie plate.
Stir the milk, chicken, vegetables and the remaining soup in a medium bowl. Spoon the chicken mixture over the stuffing mixture.
Bake for 35 minutes or until the chicken mixture is hot. Sprinkle with chopped fresh thyme before serving, if desired.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup Swanson® Unsalted Chicken Stock
2.5 cups Pepperidge Farm® Herb Seasoned Stuffing
0.25 cup milk
2 cups cubed cooked chicken
1 cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed
Here's a really delicious lunch-box idea t...
Tender-crisp asparagus doesn't need a lot ...
An immersion blender and a slow cooker are...
Layers of eggplant, tomatoes, onion and ch...