Chicken Cheddar Stuffing Casserole Recipe
Chicken Cheddar Stuffing Casserole Recipe photo by Taste of Home
Next Recipe

Chicken Cheddar Stuffing Casserole Recipe

Read Reviews
4.5 23 24
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12 servings

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

Nutritional Facts

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

Directions

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

Reviews for Chicken Cheddar Stuffing Casserole

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
slburton373
Reviewed 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."

MY REVIEW
alicia_brooks
Reviewed Apr. 1, 2014

"the chicken stuffing gets soggy."

MY REVIEW
Shoes58
Reviewed 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...."

MY REVIEW
sgallirn
Reviewed 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."

MY REVIEW
HBcook
Reviewed 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."

MY REVIEW
tbrown505
Reviewed 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"

MY REVIEW
Maryrose90
Reviewed 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."

MY REVIEW
horsey_mom
Reviewed Oct. 9, 2012

"Everyone LOVED it! Plus, it reheats really well."

MY REVIEW
vmcconne
Reviewed Mar. 19, 2012

"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."

MY REVIEW
CherylinElPaso
Reviewed Feb. 6, 2012

"My family doesn't like mushrooms so I left them out and used cream of chicken soup and it was wonderful! To try and balance the meal better I used mixed frozen corn/peas/carrots/lima beans... the kids loved it and they are such picky eaters!"

Loading Image