Set the oven to 350°F. Stir 1/3 cup soup and the stock in a medium bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a lightly greased 9-inch pie plate.Stir the milk, chicken, vegetables and the remaining soup in a medium bowl. Spoon the chicken mixture over the stuffing mixture.Bake for 35 minutes or until the chicken mixture is hot. Sprinkle with chopped fresh thyme before serving, if desired.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.75 cup Swanson® Unsalted Chicken Stock2.5 cups Pepperidge Farm® Herb Seasoned Stuffing0.25 cup milk2 cups cubed cooked chicken1 cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed
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