Chicken Stuffing Casserole Mark Boe
2 pkgs. (8 oz) chicken stuffing mix
2 cans (10 ¾ oz. cream of mushroom soup, undiluted
1 cup milk 4 cups cubed cooked chicken
2 cups frozen corn 2 cans (8 oz) mushroom pieces, drained
4 cups shredded cheddar cheese
Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8 inches square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.
To use frozen casserole - Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1 ½ hours. Uncover and bake 10-15 minutes.