chicken stuffing bake
(4 ratings)
This is my standard recipe for making use of left-over cooked chicken. I've changed the stuffing mix occasionally and have used cornbread stuffing mix and a few others from time to time. But I like the taste best when I use herbed stuffing mix. I've also used cream of mushroom soup (in place of the cream of celery) and added a few sliced fresh mushrooms, and it's usually quite good too. But even though I love mushrooms, my family isn't all that fond of them, so I rarely make that version. But if you like mushrooms, you might like that version best.
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(4 ratings)
yield
6 to 8
prep time
5 Min
cook time
30 Min
method
Bake
Ingredients For chicken stuffing bake
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10 3/4 ozcream of celery soup, undiluted (i use low-fat, low-sodium)
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1 chalf & half (or milk)
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6 ozbox herbed stuffing mix
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2 ccooked chicken, cubed
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2 cfresh broccoli, cut into bite-size pieces
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2celery stalks, chopped
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1 tspsalt
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1 tspblack pepper
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1/2 tspred pepper flakes
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6 ozshredded monterery jack (or swiss) cheese
How To Make chicken stuffing bake
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1Preheat oven to 375°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray; set aside.
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2In a large bowl, thoroughly combine the soup and milk until well blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery, salt, pepper, red pepper flakes, and 1 cup cheese.
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3Transfer chicken mixture to the prepared baking dish, and bake 20 to 30 minutes or until heated throughout. Sprinkle remaining 1/2 cup cheese on top and return to oven to bake another 5 minutes or until cheese just starts to melt. Serve immediately.
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