Prep 20 mins
Cook 40 mins
This is a "Campbell Soup" recipe, it's easy to make using ingedients you have on hand. This is a good way to use up the leftovers from a grocery store pre-cooked chicken or a turkey dinner. I like Butterball Herb Stuffing the best - it's in the freezer section. (it comes in 900g pkg. and because we prefer more stuffing I use the whole pkg.) I omit the chesse, personal preference.
- 59.14 ml butter or 59.14 ml margarine
- 236.59 ml chopped celery
- 236.59 ml chopped onion
- 236.59 ml chopped carrot
- 59.14 ml flour
- 284 ml can Campbell's condensed chicken broth
- 236.59 ml milk
- 900 g packagefrozen herb seasoned stuffing mix
- 473.18 ml cubed cooked chicken or 473.18 ml cooked turkey
- 236.59 ml shredded cheddar cheese
- Cook celery, onion & carrots in hot butter/ margarine in a 3 qt saucepan over medium heat until tender.
- Add flour; cook 1 minute more, stirring constantly.
- Gradually stir in broth and milk.
- Cook till mixute boils and thickens, stirring constantly, then remove from heat.
- Add stuffing and chicken; toss to coat.
- Spoon into 12x8" baking dish.
- Bake at 350 F for 35 minutes.
- Sprinkle with cheese, bake 5 minutes more or until cheese is melted.
I cut the recipe in half, used leftover turkey breast, and 3/4 cup homemade chicken broth in place of the canned. Served with a tossed salad, this is a quick, easy meal. Definitely a great way to use leftovers! Made for Alphabet Soup Game. Thanks for sharing Helen.
A great way to use up leftovers! Two chicken breasts, a cup of chicken gravy (instead of the broth) and added some diced mushrooms to the vegetable mixture. I did not add cheese topping. A simple and tasty recipe!
Ah, you beat me to it! I love this recipe! For being quick and easy, it's got amazing flavour and texture -- comfort-food casserole at it's best!!!! And good enough to serve guests, too.