Recipe: Campbell's Tomato-Topped Chicken and Stuffing Casserole (using stuffing mix and chicken breasts)
Main Dishes - Chicken, PoultryCAMPBELL'S TOMATO-TOPPED CHICKEN AND STUFFING CASSEROLE
5 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
6 tbsp. butter or margarine, melted
1 1/4 cups boiling water
4 to 6 each boneless chicken breast halves
1 (10 3/4 oz) can Campbell's Condensed Cream of Chicken (or 98% Fat Free Cream of Chicken Soup)
1/3 cup milk
1 medium tomato, sliced
Preheat oven to 400 degrees F.
Crush 1 cup stuffing. Mix with 2 tbsp. butter for topping; set aside.
Mix remaining stuffing, remaining butter and water. Mix lightly. Spoon into 3-quart shallow baking dish. Top with chicken.
Mix soup (undiluted) and milk together. Pour over chicken.
Top with tomato slices and sprinkle with reserved topping.
Bake at 400 degrees F for 30 minutes or until done.
Servings: 4
Adapted from source: Campbell's
5 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
6 tbsp. butter or margarine, melted
1 1/4 cups boiling water
4 to 6 each boneless chicken breast halves
1 (10 3/4 oz) can Campbell's Condensed Cream of Chicken (or 98% Fat Free Cream of Chicken Soup)
1/3 cup milk
1 medium tomato, sliced
Preheat oven to 400 degrees F.
Crush 1 cup stuffing. Mix with 2 tbsp. butter for topping; set aside.
Mix remaining stuffing, remaining butter and water. Mix lightly. Spoon into 3-quart shallow baking dish. Top with chicken.
Mix soup (undiluted) and milk together. Pour over chicken.
Top with tomato slices and sprinkle with reserved topping.
Bake at 400 degrees F for 30 minutes or until done.
Servings: 4
Adapted from source: Campbell's
MsgID: 3142703
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Canned Foods (13)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Canned Foods (13)
Board: Daily Recipe Swap at Recipelink.com
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