2 pkg(6oz ea)chicken stuffing mix (stove top)
2 can(s)cream mushroom soup undiluted
4 ccooked cubed chicken
2 cfrozen corn
2 can(s)(8oz ea)mushrooms stems & pieces
4 c(1#)shredded chedder cheese
How to Make Chicken Stuffing Casserole
- Preheat oven to 350
Prepare stuffing mix as directed on box.
- Meanwhile 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.
- Cover & 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.)
- To 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