Recipe by Campbell's Kitchen
"Chicken and a seasoned stuffing combine with an herbed creamy sauce for a hearty casserole that's hard to beat!"
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can
Campbell's® Condensed Cream of Potato Soup
dried thyme leaves, crushed
ground black pepper
cooked cut-up vegetables*
cubed cooked chicken or turkey
prepared Pepperidge Farm® Herb Seasoned Stuffing
This recipe was a hit when I made it for my super-picky roommates! I did stir in 1/2 of the stuffing into the condensed soup mixture and sprinkled the other 1/2 over the top. Also, I put the casserole under the broiler for the last couple minutes because I love crunchy stuffing (YUM!). I thought that gave it a nice texture that complemented the creaminess of the condensed soups and tender chicken. This recipe would be a wonderful way to use up Thanksgiving leftovers.
This recipe was okay. It is very easy to make, with little prep time and ingredients most people have on hand. I used canned chicken to make it even easier! This would be a good recipe for a busy school night, but definetly not one for company!
I made this last night!! It was my FIRST casserole that I have ever made!! It was not hard at all!! I loved it and so did the others who ate it! I can't wait to cook it again!!
don't bother preparing the stuffing ahead of time, just sprinkle it right out of the bag onto the meat/soup mixture before baking. crunchy!
i use cream of shroom soup instead of celery, and a whole bag of frozen peas/carrots for the veggies. easy AND delicious!
love this recipe!
My boyfriend ate seconds of this which was a surprise, since he doesn't usually like anything with the taste of celery. Easy to make!
I make this for my family with a few alterations making it a Veggie casserole with GREAT results.
I add a bag of frozen broccoli/cauliflower/carrots, one or two chopped left-over veggie chick'n patties & using biscuits on top.
Add the frozen veggies in the beginning along with the veggie patties instead of chicken flesh. After cooking for the initial 25 minutes called for in this recipe, cut the refrigerated (or homemade) biscuits into quarters & place them so they cover the top of the casserole. Bake again until the biscuits are browned.
It's not the healthiest of meals, but it's EASY & a sure crowd pleaser around here! My finicky 15yr old daughter HATES broccoli, but devours it in this casserole.
It was really easy to make and even my picky daughter who hates stuffing had seconds. We made it in the summer but I see it being a great add to the menu on a nice cold autumn day.
This recipe looked good on paper, but it was so bland. It's not one I will make again.
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