Thursday, January 7, 2010

Chicken Stuffing Casserole

Chicken Stuffing Casserole
"Taste of Home" recipe
Yields: 2 Casseroles(6 servings each)
  • 2 packages (6 ounces each) chicken stuffing mix
  • 2 cans(10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup of milk
  • 4 cups cubed cooked chicken
  • 2 cups frozen corn
  • 2 cans (8 ounces each) mushroom stems and pieces, drained (canned mushrooms are food non gratia in this house, so I just rough chopped a couple handfuls of button mushrooms)
  • 4 cups shredded cheddar cheese
  1. Prepare stuffing mixes according to package directions.  Mean while 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 350F 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 350F for 1-1/2 hours.  Uncover; bake 10-15 minutes longer or until heated through.
This is tonight's dinner, so I will let you know how it goes.


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