Cheesy California Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a quick and easy casserole combining a few of my favorites (chicken and California-blend vegetables) mixed together with my favorite gravy spices. My family can eat the entire pan and still want more! Ingredients:
1 1/2 cups water |
1/4 cup margarine |
1 (6 ounce) package stuffing mix (such as stovetop®) |
3 cups cubed cooked chicken |
1 (16 ounce) package frozen california-blend vegetables (broccoli, carrot, cauliflower) |
12 slices american cheese |
2 (10.75 ounce) cans light cream of mushroom soup |
1 teaspoon garlic powder |
1/2 teaspoon dried marjoram leaves |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon ground sage |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Combine water and margarine in a saucepan and bring to a boil. Stir stuffing mix into water and margarine until moistened; cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
3. Spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. Top vegetables with American cheese slices in a layer. Mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. Sprinkle stuffing over top of casserole in an even layer.
4. Bake in the preheated oven until casserole is bubbling and browned, about 1 hour.
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