2 cans (10-3/4 oz. each) condensed cream of chicken soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 tsp. garlic powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Sharp Cheddar Cheese
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Let's Make It
Heat oven to 350ºF.
Microwave potatoes as directed on package. (Do not mash.)
Meanwhile, cook celery and onions in butter in large skillet on medium heat 4 to 5 min. or until celery is softened. Add water and stuffing mix; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Mix turkey, soup, 1/4 cup sour cream and garlic powder; spoon over stuffing mixture.
Place potatoes in large bowl. Add cream cheese and remaining sour cream; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread on top of turkey mixture.
Bake 25 min. Sprinkle with cheddar; bake 10 min. or until heated through and cheddar is melted.
Serve with a crisp, mixed green salad to round out the meal.
Prepare using condensed cream of mushroom soup or condensed cream of celery soup.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.