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.
Ingredients: [‘butter’, ‘celery’, ‘onion’, ‘carrot’, ‘flour’, ‘campbell%27s condensed chicken broth’, ‘milk’, ‘herb seasoned stuffing mix’, ‘cooked chicken’, ‘shredded cheddar cheese’]
Quantity of Ingredients: [“1/4 cup butter or 1/4 cup margarine”,”1 cup chopped celery”,”1 cup chopped onion”,”1 cup chopped carrot”,”1/4 cup flour”,”1 (284 ml) can Campbellu0027s condensed chicken broth”,”1 cup milk”,”1 (900 g) package frozen herb seasoned stuffing mix”,”2 cups cubed cooked chicken or 2 cups cooked turkey”,”1 cup shredded cheddar cheese”]
Number of Servings: 6
Steps: [‘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 12×8″ baking dish.’, ‘Bake at 350 F for 35 minutes.’, ‘Sprinkle with cheese, bake 5 minutes more or until cheese is melted.’]