Chicken Stuffing Bake
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.
10 3/4 ozcream of celery soup, undiluted (i use low-fat, low-sodium)
1 chalf & half (or milk)
6 ozbox herbed stuffing mix
2 ccooked chicken, cubed
2 cfresh broccoli, cut into bite-size pieces
2celery stalks, chopped
1 tspblack pepper
1/2 tspred pepper flakes
6 ozshredded monterery jack (or swiss) cheese
How to Make Chicken Stuffing Bake
- Preheat oven to 375°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray; set aside.
- 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.
- 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.