Chicken Stuffing Bake

2
Vickie Parks

By
@Northwestgal

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 to 8
Prep:
5 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 10 3/4 oz
    cream of celery soup, undiluted (i use low-fat, low-sodium)
  • 1 c
    half & half (or milk)
  • 6 oz
    box herbed stuffing mix
  • 2 c
    cooked chicken, cubed
  • 2 c
    fresh broccoli, cut into bite-size pieces
  • 2
    celery stalks, chopped
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 1/2 tsp
    red pepper flakes
  • 6 oz
    shredded monterery jack (or swiss) cheese

How to Make Chicken Stuffing Bake

Step-by-Step

  1. Preheat oven to 375°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray; set aside.
  2. In 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.
  3. Transfer 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.

Printable Recipe Card

About Chicken Stuffing Bake

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American




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