Make-Ahead Chicken Casserole |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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âThis hearty entree offers a great way to use up leftover turkey or chicken. Whenever I make it, someone asks for the recipe.â Best of all, you can fix it ahead to simplify mealtime. âSue Kennedy, Galloway, Ohio Ingredients:
1 package (6 ounces) stove top chicken stuffing mix |
1/2 pound sliced fresh mushrooms |
1 small onion, chopped |
1 tablespoon butter |
3 garlic cloves, minced |
3 cups cubed cooked chicken |
1 package (16 ounces) frozen corn, thawed |
1 package (16 ounces) frozen chopped broccoli, thawed |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 cup 2% milk |
1 cup reduced-fat sour cream |
1 cup reduced-fat mayonnaise |
3/4 teaspoon pepper |
Directions:
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.
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.
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. Yield: 8 servings.
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