
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.
Directions
Recipe Ingredients
- 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