Santa Fe Chicken & Stuffing
1 can cream of chicken soup
1/3 cup milk
1/2 cup sour cream
1 cup frozen whole kernel corn, thawed
1 can (abt 4 oz) chopped green chiles, drained
2 cups cooked chicken, chopped into bite sized pieces
4 cups Pepperidge Farm cornbread stuffing
1 cup shredded Mexican blend cheese
Salsa, if desired
Stir soup, milk, sour cream, corn, chiles and chicken in a large bowl. Add stuffing and mix lightly. Spoon into a shallow 2-quart casserole dish. Bake at 350^F for about 25 minutes. Top with cheese and bake another 5 minutes or until cheese is melted. Serve with Salsa.
Adapted from recipe on back of the Pepperidge Farm stuffing bag. Nice flavor, but really dry. Can't recommend this one.
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