Recipe by Campbell's Kitchen
"Stuffing lovers will rejoice when you serve this delicious casserole that combines chicken, green chiles, corn and cornbread stuffing. Salsa and shredded cheese are added at the end to make this dish irresistible."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 (8 ounce) can
whole kernel corn, drained
1 (4 ounce) can
chopped green chiles, drained
cubed, cooked chicken
Pepperidge Farm® Cornbread Stuffing
shredded Cheddar cheese or Monterey Jack cheese
Pace® Chunky Salsa
I was looking for a way to use left over Mexican cornbread. I used this recipe as a base using what I had in cabinets. I like spicy, so I used Tastefully simple southwest seasoning when cooking chick. Used 1 can crm mushroom, 1can rotel, 1 can nobler corn, 2 cups cooked chicken, 1T Tastefully Simple Southwest Season (spicy) about a cup of Mex blend cheese and 1/2 of a 9x9 pan of Mexican cornbread. Mixed together and baked on 400 for about 30
minutes. My family loved it! Will make it again. Will try adding pinto or black beans next time. Yummy, thanks for the idea!
Overall a good recipe however it was a little dry.. Not at all spicy so if you like a kick add something more to it. We'll eat it again but I'll add sosme things.
this was perfect for a mid-week dinner, especially since I happned to have everything at hand. We also topped with some sour cream on our plates. I really like using cornbread stuffing!
Very tasty. When cooking the chicken, I first coated with flour and a mixture of black pepper and a bit of Montreal Steak Seasoning, then sautee'd in thin layer of canola oil. Added a level of zing and texture.
This recipe tasted to every member of my family and I thank you for it.
My family loved this recipe. Super easy and cant go wrong with this one!
Pretty good, filling and makes a lot, so if you've had a hectic week and you have a fussing child this is the dinner for you. I served it with tortilla chips for a crunch. Do as others have said and use more cheese, really as much as you want.
This was so delicious and easy to make! My family of 5 loved it and there were no leftovers!
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Fe Chicken and Stuffing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 194
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