Chicken Stuffing Casserole

By HeatherS

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

Details

Servings 12
Preparation time 15mins
Cooking time 45mins

Preparation

Step 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.

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.

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).