Country Chicken Casserole
Imagine the entire Thanksgiving experience—turkey, green beans, stuffing—in a single casserole dish, and you’ve got the idea behind this recipe. It’s actually a terrific way to use up leftover turkey, but you’ll want to make it way more than once a year, so chicken is great, too. Add sliced carrots and a creamy sauce, then top the whole thing with stuffing and bake until it’s browned and delicious, and you’ll have a comforting Country Chicken Casserole that no one will be able to resist.
Ingredient
- 2 tablespoons butter
- 1 medium onion, diced (about 1/2 cup)
- 1 stalk celery, diced (about 1/2 cup)
- 1 cup Swanson® Chicken Broth
- 3 cups dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces)
- 2 cans (10.5 ounces) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 1 cup milk
- 1/4 teaspoon dried thyme, crushed
- 2 cups frozen cut green beans, thawed
- 2 cups frozen carrots, thawed (we like sliced carrots in this recipe)
- 2 cups cubed cooked chicken or turkey
Direction
- Heat the oven to 400°F. While the oven is heating, heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and celery and cook until tender-crisp. Add the broth and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
- Stir the soups, milk, thyme, green beans, carrots and chicken in a 13x9x2-inch baking dish. Season the mixture with salt and pepper. Top with the stuffing.
- Bake for 30 minutes or until the stuffing is golden brown. Serve hot.
