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Chicken Stuffing Casserole Recipe

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This tasty chicken casserole from Cathy Smith of Wyoming, Michigan is chock-full of homey, comforting flavor! It’s a great way to use up leftover cooked chicken, plus it’s so quick to assemble using handy pantry items.

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Chicken Stuffing Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12 Servings

15 30 45

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

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).

Originally published as Chicken Stuffing Casserole in Simple & Delicious May/June 2007, p65

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Chicken Stuffing Casserole

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(11-19) of 19 reviews

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Reviewed on Aug. 10, 2011 by MRSKDAY

I used the stuffing mix I had on hand which happened to be Apple and this was VERY good. I also used leftovers from a rotissiere chicken so it is very quick and very good. I will make this again.

Reviewed on May. 15, 2011 by Joanne Elizabeth

Great recipe Cathy Smith of Wyoming,Mich. Glad to see a recipe from near by city.

Reviewed on Jan. 07, 2011 by Triax

delicious, but has anyone had trouble with the frozen one getting done? My daughter has had hers in the oven for 2 hrs. and it still is not done.

Reviewed on Jan. 04, 2011 by Lynn M.

I recently made this casserole and didn't realize it made two dishes. I froze one and we ate the other and really loved it. We had some friends come down to Florida and they didn't have any food in the house yet, so I took them the extra casserole. They called me later and said it was one of the best casseroles that they had ever had! What a nice way to have something quick in your freezer for times like that. Thank you for your great recipe!!

Reviewed on Nov. 17, 2010 by Foxxytw

I LOVE THIS RECIPE !!!!! I make this and substitute Turkey instead of the Chicken. Great Idea for a Small Holiday Dinner with out make the Whole Dinner. Take just like Thanksgiving, just in 1 pot.

Reviewed on Nov. 10, 2010 by sleepblack

I haven't tried this recipe yet, but it sounds a lot like one my Pastor in college would make in college for Sunday supper, which was close to the submitters home (about 1 hr away). That was almost 20 yrs ago and I still remember it being very tasty.

Reviewed on Aug. 15, 2010 by alarm76

Tasty, easy and delish! I also added green beans because they're my favorite. Next time I may add more milk to the soup because I personally like it more saucy. Can't wait to make again.

Reviewed on Oct. 12, 2009 by berleegirl

This is a PERFECT fall/winter meal. Very satisfying, and the ingredients make it a snap to make from pantry and freezer staples.

Reviewed on Dec. 19, 2008 by SandiKC

Love this casserole, easy to make ahead and pop in oven for unexpected company, so you aren't in kitchen preparing when you could be visiting!It is delicious also!!

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