Chicken & Stuffing Pie
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Chicken & Stuffing Pie

  • Prep: 15 minutes
  • Serves: 4

Ingredients & Directions

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
  • 3/4 cup Swanson® Unsalted Chicken Stock
  • 2.5 cups Pepperidge Farm® Herb Seasoned Stuffing
  • 1/4 cup milk
  • 2 cups cubed cooked chicken
  • 1 cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed

Set the oven to 350°F.  Stir 1/3 cup soup and the stock in a medium bowl.  Add the stuffing and mix lightly.  Spoon the stuffing mixture into a lightly greased 9-inch pie plate.

Stir the milk, chicken, vegetables and the remaining soup in a medium bowl.  Spoon the chicken mixture over the stuffing mixture.

Bake for 35 minutes or until the chicken mixture is hot.  Sprinkle with chopped fresh thyme before serving, if desired.