chicken stuffing casserole
(2 ratings)
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I made this for my very fussy eater husband. It was a hit. The recipe makes 2 casseroles. 1 for now and 1 for freezing.
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(2 ratings)
yield
6 (each casserole)
prep time
10 Min
cook time
35 Min
Ingredients For chicken stuffing casserole
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2 pkg(6oz ea)chicken stuffing mix (stove top)
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2 cancream mushroom soup undiluted
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1 cmilk
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4 ccooked cubed chicken
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2 cfrozen corn
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2 can(8oz ea)mushrooms stems & pieces
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4 c(1#)shredded chedder cheese
How To Make chicken stuffing casserole
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1Preheat oven to 350 Prepare stuffing mix as directed on box.
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2Meanwhile in a large bowl, combine soup & milk;set aside. Spread the stuffing into 2 greased 8" square baking dishes. Layer with chicken,soup mixture, and cheese.
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3Cover & freeze one casserole up to 3 months. Cover & bake the 2nd casserole at 350 for 30-35 minutes or until cheese is melted. (I forgot to cover the casserole before baking and it was fine.)
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4To use frozen casserole: Remove from freezer 30 minutes before baking(DO NOT THAW)Bake at 350 for 1-1/2 hours Uncover;bake 10-15 minutes longer or until heated through. Yields 2 casseroles
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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