Chicken Stuffing Casserole Recipe

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Chicken Stuffing Casserole

Lynda Sweezey


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.

★★★★★ 2 votes
6 (each casserole)
10 Min
35 Min


2 pkg
(6oz ea)chicken stuffing mix (stove top)
2 can(s)
cream mushroom soup undiluted
1 c
4 c
cooked cubed chicken
2 c
frozen corn
2 can(s)
(8oz ea)mushrooms stems & pieces
4 c
(1#)shredded chedder cheese


1Preheat oven to 350
Prepare stuffing mix as directed on box.
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.
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.)
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

About this Recipe

Course/Dish: Chicken, Casseroles