Ingredients
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1 loaf (about 16 oz) Italian bread, cut into 1/2-inch cubes (about 10 cups)
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2 tbsp butter
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1 cup chopped fennel bulb (about 4 oz)
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1 large onion, chopped (about 1 cup)
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1 Granny Smith apple, unpeeled, cored and cut into 1/2-inch cubes (about 1 1/2 cups)
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2 (10.5 oz) cans Campbell's ® Condensed Cream of Celery Soup
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1 cup Swanson ® Natural Goodnes ® Chicken Broth
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2 tbsp chopped fresh parsley
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2 tsp thinly sliced fresh sage leaves
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2 tsp chopped fresh thyme leaves
Steps
1
Heat the oven to 350°F. Arrange the bread cubes on a rimmed baking sheet and bake for 15 minutes or until well toasted. While the bread cubes are baking, heat the butter in a 12-inch skillet over medium heat. Add the fennel and onion and cook for 5 minutes or until tender. Add the apple and cook for 2 minutes or until tender. Stir in the soup, broth, parsley, sage and thyme.
2
Arrange the toasted bread cubes in a lightly greased 3 quart baking dish. Pour the soup mixture over the bread and stir to combine.
3
Bake for 50 minutes or until hot and the top is golden brown and crisp.
Comments
Recipe Sponsored by Campbell's®