Chicken Stuffing Casserole – Freezer Meal

  • 2 packages (6 oz each) chicken stuffing
  • 2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 4 cups cubed cooked chicken
  • 2 cups frozen corn
  • 2 cans (8 oz each) mushroom stems and pieces, drained
  • 4 cups (16 oz) 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 inch 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 degrees 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 degrees for 1 1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (6 servings each)

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