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Chicken Cheddar Stuffing Casserole

Total Time

Prep: 15 min. Bake: 30 min.

Makes

2 casseroles (6 servings each)

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
Chicken Cheddar Stuffing Casserole Recipe photo by Taste of Home

Ingredients

  • 2 packages (6 ounces each) chicken stuffing mix
  • 2 cans (10-1/2 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

  1. Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk. Spread stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese.
  2. Cover and bake until cheese is melted, 30-35 minutes.
  3. Freeze option: Cover and freeze unbaked casseroles for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake, covered, 1-1/2 hours. Uncover; bake until heated through, 10-15 minutes longer.

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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