chicken stuffing casserole

Name: Chicken Stuffing Casserole
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: 2 package(s) (6oz ea)chicken stuffing mix (stove top); 2 can(s) cream mushroom soup undiluted; 1 cup(s) milk; 4 cup(s) cooked cubed chicken; 2 cup(s) frozen corn; 2 can(s) (8oz ea)mushrooms stems & pieces; 4 cup(s) (1#)shredded chedder cheese

(2 RATINGS)

69 Pinches

Lynda Sweezey

Charlotte, MI

Updated on Aug 2, 2011

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.

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prep time 10 Min

cook time 35 Min

method ---

yield 6 (each casserole)

Ingredients

2 packages (6oz ea)chicken stuffing mix (stove top)
2 cans cream mushroom soup undiluted
1 cup milk
4 cups cooked cubed chicken
2 cups frozen corn
2 cans (8oz ea)mushrooms stems & pieces
4 cups (1#)shredded chedder cheese

How To Make chicken stuffing casserole

Step 1

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

Step 2

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.
Step 3

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.)
Step 4

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
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