Chicken-Vegetable and Stuffing Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
I made this up the other day when I couldn't find a recipe like what I wanted. The kids all but inhaled it so it must have been darn good. Please note that if you make your own stuffing it will take longer to bake. Ingredients:
2 1/2-3 cups cooked chicken, cubed |
1 1/2 cups shredded cheese, your choice |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup sour cream |
1 teaspoon garlic |
1 teaspoon pickapeppa sauce (optional) |
24 ounces dry bread stuffing mix |
16 ounces mixed vegetables, thawed |
Directions:
1. Preheat oven to 350 degrees F.
2. If using box stuffing mix according to directions ( I always add a little celery and onion to it) -
3. Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan - add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes - then uncovered for 30 minutes.
|
|