Make-Ahead Chicken Casserole
TOTAL TIME: Prep: 45 min. + chilling Bake: 45 min. + standing
YIELD: 8 servings.
“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
Ingredients
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1 package (6 ounces) Stove Top chicken stuffing mix
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1/2 pound sliced fresh mushrooms
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1 small onion, chopped
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1 tablespoon butter
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3 garlic cloves, minced
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3 cups cubed cooked chicken
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1 package (16 ounces) frozen corn, thawed
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1 package (16 ounces) frozen chopped broccoli, thawed
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
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1 cup 2% milk
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1 cup reduced-fat sour cream
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1 cup reduced-fat mayonnaise
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3/4 teaspoon pepper
Directions
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1.
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.
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2.
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.
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3.
Remove from the refrigerator 30 minutes before baking. Cover and bake 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.
Nutrition Facts
1-1/2 cups: 501 calories, 26g fat (9g saturated fat), 90mg cholesterol, 918mg sodium, 41g carbohydrate (10g sugars, 4g fiber), 26g protein.
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