Santa Fe Chicken and Stuffing

Santa Fe Chicken and Stuffing

9 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“Stuffing lovers will rejoice when you serve this delicious casserole that combines chicken, green chiles, corn and cornbread stuffing.  Salsa and shredded cheese are added at the end to make this dish irresistible.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Stir the soup, milk, corn, chiles and chicken in a large bowl. Add the stuffing and mix lightly. Spoon the chicken mixture into a 2-quart shallow baking dish.
  2. Bake at 350 degrees F for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the cheese.
  3. Bake for 5 minutes or until the cheese is melted. Serve with the salsa.

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Reviews (9)

Rate This Recipe
Copswife
7

Copswife

Overall a good recipe however it was a little dry.. Not at all spicy so if you like a kick add something more to it. We'll eat it again but I'll add sosme things.

Gigi
3

Gigi

I was looking for a way to use left over Mexican cornbread. I used this recipe as a base using what I had in cabinets. I like spicy, so I used Tastefully simple southwest seasoning when cooking chick. Used 1 can crm mushroom, 1can rotel, 1 can nobler corn, 2 cups cooked chicken, 1T Tastefully Simple Southwest Season (spicy) about a cup of Mex blend cheese and 1/2 of a 9x9 pan of Mexican cornbread. Mixed together and baked on 400 for about 30 minutes. My family loved it! Will make it again. Will try adding pinto or black beans next time. Yummy, thanks for the idea!

Jennifer T.
3

Jennifer T.

this was perfect for a mid-week dinner, especially since I happned to have everything at hand. We also topped with some sour cream on our plates. I really like using cornbread stuffing!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 576 cal
  • 29%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 66.5 g
  • 21%
  • Protein
  • 29.3 g
  • 59%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 2021 mg
  • 81%

Based on a 2,000 calorie diet

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