This is one of those meals that you can throw together in about a half hour and it tastes like you have been cooking it all day. My husband even bragged to his buddies about how good it was. He didn’t think I could hear him… but I did. Even my picky five year old dove right into this. I was shocked but happy. We will be having this again! Check out what they are saying about this recipe over at Recipe Lion:
“Easy dinner recipes shouldn’t be a huge hassle, and this casserole recipe will please the whole family.”
If you decide to give this recipe a try, feel free to let us know in the comments how it turned out for you!
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.
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Quick Tip: Try it with green beans and carrots.
Thanks again to Recipe Lion for this effortless recipe.