My kids usually don’t go for casseroles, but they actually like this one. I think it’s because there aren’t a ton of crazy vegetables in it and the flavor is pretty simple. They also love stuffing in just about anything so that definitely helps a little bit. There are usually leftovers because this makes a great big pan. Feel free to warm them up the next day for lunch, because they are terrific. I never have to worry about throwing any of this out… we always eat it up even if it takes a few tries to do it.
Check out what they are saying about this recipe over at Recipe Lion:
“This recipe sounds so tasty. It is pretty simple to make too. What a nice way to end the day after a hectic afternoon or a lousy morning.”
When you want dinner on the table in a hurry, this is the way to go.
Ingredients
1 can (10 3/4-ounces) Campbell’s Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 3/4-ounces) Campbell’s Condensed Cream of Potato Soup 1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables
2 cups cubed cooked chicken or turkey
4 cups prepared Pepperidge Farm Herb Seasoned Stuffing
Instructions
Preheat oven to 400 degress F. Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
Bake for 25 minutes or until the stuffing is golden brown.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Green beans and carrots make a good vegetable blend for this casserole.
Thanks again to Recipe Lion for this classic comforting recipe.
