Speedy Sage Stuffing

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CAMPBELL’S® Condensed Cream of Chicken

CAMPBELL’S® Condensed Cream of Chicken

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  • 1 loaf crusty  white bread (650 g), cut into ¾-inch (2 cm) cubes (about 16 cups cubes)
  • 1 large  onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 tsp (10 mL) finely chopped  fresh sage leaf (or ½ tsp/ 3 mL crumbled dried sage)
  • 1/2 tsp (3 mL) ground  pepper (optional)
  • 2 cans (284 mL) CAMPBELL’S® Condensed Cream of Chicken
  • 3 tbsp (45 mL) water
  • 2 tbsp (30 mL) chopped  fresh parsley or chives


  1. Preheat oven to 375°F (190°C). Mix bread, onions, celery, sage, pepper (optional), soup, and water in large bowl. Scrape into greased 3 qt (2.85 L) casserole dish. Cover with greased foil.
  2. Bake for 20 minutes. Uncover and bake until golden, about 20 minutes.  
  3. Sprinkle with parsley or chives.  

Recipe tips

To make this ahead, follow first step as directed. Refrigerate for up to 8 hours. Continue as directed, adding 5 minutes to first baking time.

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Amount Per Serving
Calories 190
Fat 3 g
Sodium 520 mg
Carbohydrate 34 g
Dietary Fibre 2 g
Protein 7 g
Calcium 4 %DV
  • Source of fibre

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