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Chicken Cheddar Stuffing Casserole

This tasty chicken and stuffing casserole 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. —Cathy Smith, Wyoming, Michigan
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    2 casseroles (6 servings each)

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 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.
Nutrition Facts
1 each: 373 calories, 21g fat (12g saturated fat), 96mg cholesterol, 822mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 26g protein.

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Reviews

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Average Rating:
  • slburton373
    Mar 9, 2015

    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.

  • alicia_brooks
    Apr 1, 2014

    the chicken stuffing gets soggy.

  • Shoes58
    Dec 16, 2013

    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....

  • sgallirn
    Nov 26, 2013

    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.

  • HBcook
    May 3, 2013

    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.

  • tbrown505
    Feb 7, 2013

    Hubby liked it ok but not really my type of meal. I think it would taste better as a pot pie. Just my taste

  • Czwhiz
    Jan 10, 2013

    No comment left

  • Maryrose90
    Nov 12, 2012

    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.

  • horsey_mom
    Oct 9, 2012

    Everyone LOVED it! Plus, it reheats really well.

  • Karol K
    Sep 15, 2012

    No comment left