Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)

  2. 1 cup milk

  3. 1 (8 ounce) can whole kernel corn, drained

  4. 1 (4 ounce) can chopped green chiles, drained

  5. 2 cups cubed, cooked chicken

  6. 4 cups Pepperidge Farm® Cornbread Stuffing

  7. 1 cup shredded Cheddar cheese or Monterey Jack cheese Pace® Chunky Salsa

Instructions Jump to Ingredients ↑

  1. 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 degrees 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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