This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Campbell's Kitchen Turkey and Stuffing Casserole

Sponsor

Read Reviews (13)

"Here's a family-friendly dish fits right into your busy schedule. It features convenience products like cream of mushroom soup, frozen vegetables and stuffing mix that combine with cooked turkey or chicken to make a mouthwatering casserole that's ready in less than 45 minutes." — Campbell's Kitchen

Ingredients Edit and Save

Watch video tips and tricks

Boxed Stuffing

Hearty Chicken Tortilla Soup

Chicken and Broccoli Alfredo

Chicken Stock

Moist and Savory Stuffing

Turkey Gravy

Campbell's Original Green Bean Casserole

Campbell's Kitchen French Onion Burgers

Roasted Turkey

All about Cream

Original recipe makes 6 servings Change Servings

Vegetable cooking spray
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk or water
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed

2 cups cubed cooked chicken or turkey
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 cup shredded Swiss or Cheddar cheese

Check All Add to Shopping List

Directions

Heat the oven to 400 degrees F. Spray a 2-quart casserole with the cooking spray.
Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole.
Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
Bake for 5 minutes or until the cheese is melted.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Footnotes

Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce.
Tip: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey.

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Dec 27, 2009

This is a quick easy meal on those busy days. Just make sure you take out the forzen vegetables ahead a time. Or soak the vegetables in warm water to unthaw them. I used a box of Stove Top Stuffing and I topped the casserole with swiss cheese. All good!

—donnaja54

See full review »

Most Helpful Critical Review

Apr 26, 2010

This is good for a big, hearty family meal.

—Annabel

See full review »

16 Ratings

See other versions of this recipe!

Dec 28, 2009

Our family really enjoyed this recipe. I did however add poultry seasoning and sauted fresh vegetables prior to mixing them with the mixture. It will end up on our dinner table again!

—Michelle2073

See full review »

Dec 10, 2010

I made this using 16oz frozen broccoli pieces (defrost / cooked in microwave), but in addition I also added 1/2c sliced steamed fresh carrots; & 1/2c each chopped yellow onion and celery saute in butter. Also added 1/3c dried cranberries & 1/2c almond slivers (for crunch!). Instead of adding milk, I used the water drained from the broccoli and 2 cans of cr. of mushroom soup. We made a casserole AND 4 smaller single-serving ramekin dishes for taking to work. My family really enjoys this.

—Jewelsmom

See full review »

Mar 12, 2010

I little dry, maybe more milk or another can of soup would help with this. Overall easy, tasty dish

—Teresa

See full review »

Feb 17, 2010

This is easy to make which I really like since I am sometimes too busy to spend time prepping food. It has a good flavor, but needs a little seasoning. It leaves room for variation, I will next time add potatoes, celery, and some other veggies. I will also use an extra can of cream of mush, I like it a little more creamy.

—AlexisYvan

See full review »

Apr 02, 2012

We made this recipe as directed and my family decided it's a keeper! We didn't feel the need to make any changes.

—kellyadd

See full review »

Dec 31, 2011

You have to add 2 cans of soup and 2 cups of milk to this dish and then it is not dry. We added peas, corn,fresh garlic (2) finely chopping cooking onion, sea salt and fresh pepper and last basil to this along with already cooked stuffing. Then once cooked for 20 min. make sure you cook egg noodles on the side and power over noodles. total supper.

—Happy Cook

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Campbell's Kitchen King Ranch Casserole

Campbell's Kitchen Easy Turkey Pot Pie

Campbell's Kitchen Country Chicken Casserole

Campbell's Kitchen Easy Chicken Noodle Casserole

Campbell's Kitchen Cheesy Chicken Casserole

Campbell's Kitchen Broccoli and Cheese Casserole

Campbell's Kitchen Tuna Noodle Casserole

Campbell's Kitchen Baked Corn Casserole

Country Turkey Casserole

Campbell's Kitchen Easy Chicken Pot Pie

Nutrition

Calories
388 kcal
19%

Carbohydrates
46.1 g
15%

Cholesterol
42 mg
14%

Fat
13.9 g
21%

Fiber
6.5 g
26%

Protein
19.8 g
40%

Sodium
996 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Campbell's Kitchen Turkey and Stuffing Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 388
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 5.8g 29 %
Cholesterol 42mg 14 %
Sodium 996mg 40 %
** Potassium 290mg 8 %
Total Carbohydrates 46.1g 15 %
Dietary Fiber 6.5g 26 %
Protein 19.8g 40 %
** Sugars 4.3g
** Vitamin A 82 %
** Vitamin C 13 %
** Calcium 27 %
** Iron 11 %
** Thiamin 13 %
** Niacin 36 %
** Vitamin B6 12 %
** Magnesium 12 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.