Chicken Stuffing Bowls

Core, then cut apple into 1/2-inch pieces. Peel, then mince garlic.Finely chop sage. Cut ciabatta into 1/2-inch pieces. Heat a small pot over medium-low heat. When hot, add 2 tbsp (4 tbsp) butter and half the sage. Swirl the pot until fragrant, 1 min. Add ciabatta and sage butter to a large bowl, then toss to combine. Set aside.

Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and apples. Cook, stirring occasionally, until softened, 3-4 min. Add chicken, garlic and peas. Cook, breaking up chicken into smaller pieces, until no pink remains, 3-5 min.**Add 1/4 cup (1/2 cup) Campbells Chicken Broth Concentrate. Cook, stirring often, until coated, 1-2 min. Season with salt and pepper.

Meanwhile, heat the same small pot (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, remaining sage and flour. Cook, whisking often, until combined, 1-2 min. Add 1/4 cup (1/2 cup) water and remaining Campbells Chicken Broth Concentrate. Cook, whisking often, until gravy thickens, 4-5 min. Season with salt and pepper, to taste.

Turn the oven to high broil. Add roasted sweet potatoes to the pan with chicken-apple stuffing. Stir to combine.Spread bread topping over stuffing. Transfer the pan to the middle of the oven. Broil until topping is golden-brown, 3-4 min. (TIP: Keep an eye on bread topping so it doesn't burn!)