Chicken Stuffing Bake
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1 cup water
- ¼ cup butter, (½ stick / ¼ block)
- 1 package stuffing mix, (6 oz / 170 g)
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup mayo
- ⅓ cup milk
- 2 cups cooked chicken, or turkey, diced
- 2 stalks celery, diced
- 1 cup Vegetable Option, cooked, drained
- ½ teaspoon Seasoning Option
- Cheese Option
OPTIONS
Soup - Use 1 Item
- condensed cream of chicken soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of onion soup
- condensed Cheddar cheese soup
Vegetable - Use 1 Item
- peas
- mixed vegetables
- spinach, chopped
- broccoli, chopped
Seasoning - Use 1 Item
- dried thyme, crushed
- dried marjoram, crushed
- rubbed sage
- poultry seasoning
Cheese - Use 1 Item
- 1 cup Cheddar cheese, shredded
- 1 cup Swiss cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat your oven to 200° C (400° F), get out a 9x13 baking dish.
- Heat the water and butter to boiling in small saucepan.
- In a large heatproof mixing bowl, add the dry stuffing mix, pour the boiling water over the stuffing, toss to mix well.
- Place half of the stuffing in the baking dish, patting it down.
- In a medium mixing bowl, stir together the Soup Option, mayo, milk, chicken, celery, Vegetable and Seasoning Options until well mixed.
- Spoon mixture evenly over stuffing, bake for 30 minutes.
- Sprinkle Cheese Option on top, bake 5 minutes or until cheese is melted.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
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