Sunday, February 5, 2012

Chicken Stuffing Casserole

2 packages (6oz) chicken stuffing mix
2 cans (10 oz) cr. mushroom soup
1 cup milk
4 cups cooked, chopped chicken
2 cups frozen corn
2 cans (8 oz) each drained mushrooms
4 cups shredded cheddar cheese

Prepare stuffing mixes according to package directions. Meanwhile, in large bowl, mix soups, milk, set aside. Spread the stuffing into two 8 in. square baking dishes. Layer with the chicken, corn, mushrooms, soup mixture and cheese. Cover and freeze for up to 3 months.
To Serve-Remove from the freezer 30 min before baking (do not thaw). Bake at 350 for 1 1/2 hours. Uncover; bake 10-15 min longer or until heated longer.

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