Subject: Campbells Santa Fe Chicken & Stuffing
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 21 2001 - 21:48:54 EST
Food for Thought:
Kindness is never wasted. If it has no effect on the recipient, at least
it benefits the bestower. (S.H.
Simmons)
Recipe of the Day:
Your family will cheer this taste of the Southwest--a delicious one-dish
blending of chicken, corn, chilies,
stuffing and Campbell's Cream of Chicken Soup.
Campbell?s Santa Fe Chicken & Stuffing
Prep Time: 10 minutes
Cook Time: 30 minutes
1 can (10 3/4 ounces) Campbell's Cream of Chicken or 98% Fat Free Cream
of Chicken Soup
1 cup milk
1 can (about 8 oz.) whole kernel corn, drained
1 can (about 4 oz.) chopped green chilies, drained
2 cups cubed cooked chicken
4 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
1 cup shredded Cheddar or Monterey Jack cheese
Pace Chunky Salsa
MIX soup, milk, corn, chilies and chicken. Add stuffing. Mix lightly.
Spoon into 2-qt. shallow baking dish.
BAKE at 350°F. for 25 min. Top with cheese. Bake 5 min. or until cheese
is melted. Serve with salsa. Serves 6.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
Cooked chicken
Milk
Shredded Cheddar or Monterey Jack cheese
Pepperidge Farm Cubed Herb Seasoned Stuffing
Pace Chunky Salsa
1 can (about 8 oz.) whole kernel corn
1 can (about 4 oz.) chopped green chilies
Kitchen Clip:
Cheddar, a semihard cheese, is a cow's milk cheese enjoyed for its
sharp, salty flavor. Monterey Jack, a
semisoft cheese, is a mild cow's milk cheese that originated in
California. Either will work well for this
recipe--or try a blend of both!
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