chicken stuffing bake
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.
prep time
5 Min
cook time
30 Min
method
Bake
yield
6 to 8
Ingredients
- 10 3/4 ounces cream of celery soup, undiluted (i use low-fat, low-sodium)
- 1 cup half & half (or milk)
- 6 ounces box herbed stuffing mix
- 2 cups cooked chicken, cubed
- 2 cups fresh broccoli, cut into bite-size pieces
- 2 - celery stalks, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 6 ounces shredded monterery jack (or swiss) cheese
How To Make chicken stuffing bake
-
Step 1Preheat oven to 375°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray; set aside.
-
Step 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.
-
Step 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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