Cream of Celery Soup and Country Chicken Casserole
Ingredients
- 1 can Cream of Celery Soup.
- 1 can Cream of Potato Soup.
- 1 cup milk.
- ¼ tsp. Dried thyme leaves, crushed.
- 1/8 tsp. Ground black pepper.
- 4 cups cooked cut-up vegetables.
- 2 cups cubed cooked chicken or turkey.
- 1½ cups water.
- 4 tbsp. butter or margarine.
- 4 cups Pepperidge Farm Herb Seasoned Stuffing.
Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-qt. Shallow baking dish.
Heat water and butter in saucepan to a boil. Add stuffing. Mix lightly. Spoon stuffing over chicken mixture.
Bake at 400° F 25 min. or until hot.