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.