Chicken Stuffing Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I was frequently asked to make this chicken casserole for the monthly potluck dinners in our retirement complex and never had any leftovers. It's so moist, comforting, simple and flavorful! Ingredients:
2 eggs, lightly beaten |
1 package (14 ounces) crushed corn bread stuffing |
4 cups cubed cooked chicken breast |
3 cups reduced-sodium chicken broth, warmed |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1 small onion, chopped |
1/4 cup chopped celery |
1 teaspoon rubbed sage |
Directions:
1. In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.
3. Or cover casserole before baking and freeze for up to 3 months.
4. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Yield: 8 servings.
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