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Make-Ahead Chicken Casserole

“This hearty entree offers a great way to use up leftover turkey or chicken. Whenever I make it, someone asks for the recipe.” Best of all, you can fix it ahead to simplify mealtime. —Sue Kennedy, Galloway, Ohio

8 ServingsPrep: 45 min. + chilling Bake: 45 min. + standing

Ingredients

1 package (6 ounces) Stove Top chicken stuffing mix
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 tablespoon butter
3 garlic cloves, minced
3 cups cubed cooked chicken
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen chopped broccoli, thawed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup 2% milk
1 cup reduced-fat sour cream
1 cup reduced-fat mayonnaise
3/4 teaspoon pepper

Directions

Prepare stuffing according to package directions. Meanwhile, in a
large skillet, saute mushrooms and onion in butter until tender. Add
garlic; cook 1 minute longer.
In a large bowl, combine the chicken, corn, broccoli, soup, milk,
sour cream, mayonnaise, pepper and mushroom mixture; transfer to a
greased 13-in x 9-in. baking dish. Top with stuffing. Cover and
refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake

2 of 2

Make-Ahead Chicken Casserole (continued)

Directions (continued)

at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or
until stuffing is lightly browned. Let stand for 10 minutes before
serving. Yield: 8 servings.

Nutrition Facts: 1-1/2 cups equals 501 calories, 26 g fat (9 g saturated fat), 90 mg cholesterol, 918 mg sodium, 41 g carbohydrate, 4 g fiber, 26 g protein.