Chicken Cheddar Stuffing Casserole Recipe
- 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
- 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.
- 2. 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.
- 3. 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).
1 each: 373 calories, 21g fat (12g saturated fat), 96mg cholesterol, 822mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 26g protein.
Reviews for Chicken Cheddar Stuffing Casserole
"Hubby raved about this and said I could make it all the time. I'll admit it's pretty basic and could easily be jazzed up with different vegetables and less cheese. I would definitely go with reduced fat ingredients where possible."
"the chicken stuffing gets soggy."
"gave points for ease of preparation. not a bad dish, just okay. If I revisit this, I will definitely try to add more complexity/depth to it. No ideas yet but...."
"Very bland....definitely needs more seasoning. I should have known better. I always end up adding some of my own seasoning to these recipes, but this one I didn't because I was in a hurry with hungry kids. I would not make this again."
"I made half this recipe for two of us cuz we were in the mood for comfort food. Although good and satisfying it needs more flavor - definitely salt and lots of pepper. I added about 1/2 cup chopped onion and about half of a diced red pepper. I also subbed peas for the corn (personal preference) and fresh mushroom. I sauteed the veggies before adding them to the chicken. I also layered the cheese on the stuffing then the veggie/chicken mixture then on top of the soup. The stuffing turn into a very soft, velvety texture and would be better if it were a little crispy."
"Hubby liked it ok but not really my type of meal. I think it would taste better as a pot pie. Just my taste"
"I cooked this recipe from frozen and it was very good. However, it did not cook in the time stated. Most freezer recipes instruct to thaw the dish overnight in the refrigerator and then bake. Next time, I think I will thaw and then bake. Or at least defrost in the microwave for 15 minutes first which is what I did tonight when I removed it from the oven and it was still frozen after 1-1/2 hours. Placed it in the microwave on defrost for 15 minutes and then put it back in the oven uncovered for 15 minutes as stated in the recipe."
"Everyone LOVED it! Plus, it reheats really well."
"I have not made this particular recipe but have one that is similar-no cheese. I use chicken, turkey, or pork tenderloin, onions, mushrooms and celery and they are all mixed with the prepared stuffing, To answer the dorm food question: it freezes well and reheats in the microwave. That's how we heat up the leftovers. I am definitely going to make this recipe. It sounds delicious."
"This was so easy and she actually said this was the best thing I ever made! I don't like mushrooms, so I added broccoli instead and it turned out just fine. I also added just a couple tablespoons of french onion dip to the stuffing, but that is just my personal family's taste. A definite keeper!!"
"A delicious casserole, and fast and easy to put together."
"[quote user="mwhritenour"]Does anyone know if this can be frozen and then microwaved instead of cooked in an oven? It would be great to send to a college dorm. [/quote] I would bake it then freeze it. The quality will be much better when your student microwaves it. The college my son went to even had a shared kitchenette in the dorm where the kids could cook something if they wanted, however he always told me it was pretty disgusting because they'd cook but the fairy that does the cleaning never made it to college "
"Does anyone know if this can be frozen and then microwaved instead of cooked in an oven? It would be great to send to a college dorm."
"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."
"Great recipe Cathy Smith of Wyoming,Mich. Glad to see a recipe from near by city."
"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."
"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!!"
"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."
"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."
"This is a PERFECT fall/winter meal. Very satisfying, and the ingredients make it a snap to make from pantry and freezer staples."
"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!!"