Chicken Stuffing Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This tasty chicken casserole from Cathy Smith of Wyoming, Michigan is chock-full of homey, comforting flavor! Itâs a great way to use up leftover cooked chicken, plus itâs so quick to assemble using handy pantry items. Ingredients:
2 packages (6 ounces each) chicken stuffing mix |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 cup 2% milk |
4 cups cubed cooked chicken |
2 cups frozen corn |
2 cans (8 ounces each) mushroom stems and pieces, drained |
4 cups (16 ounces) shredded cheddar cheese |
Directions:
1. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.
3. To use frozen casserole: Remove from the 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. Yield: 2 casseroles (6 servings each).
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