January 31, 2012

Chicken & Stuffing Casserole

I completely forgot to take a picture. :(  

This recipe claims it is "chock-full of homey, comforting flavor."  Will my family agree?   
Ingredients (printable recipe)
3 packages (6 ounces each) chicken stuffing mix
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 1/2 cup 2% milk
6 cups cubed cooked chicken
3 cups frozen corn
5 cups sharp shredded cheddar cheese
Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 9x13-in. baking dishes. Layer with chicken, corn, 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 

Adapted from Taste of Home

The Results...
This casserole has the delicious flavors of Thanksgiving in a single pan.  Just as it promised, it is "chock-full of homey, comforting flavor."  In our opinion, this is a 3 1/2 to 4 star recipe.  There are only a few casseroles that my family really likes.  I'm glad I can add this to our list!  It was simple to put together and it makes 2 casseroles.  Just throw the extra one in the freezer for another day or take it to a friend or neighbor.  Either way, you'll be glad you made 2!