Chicken and Stuffing Casserole

Labor Day weekend is finally upon us! I'm am so glad to be away from work and in the kitchen cooking. 

A few days ago I was surfing the internet for some freezer meals and I can across this lovely recipe for a chicken and stuffing casserole. Almost immediately I knew. Knew. That my family would go bananas over this.

Because I was cooking for my parents, fiance, and 5 sisters I didn't end up making the freezer version. But don't worry! I've included the freezer recipe as well.

Now, we'll need to start off with some simple ingredients: Stuffing, pre-cooked cubed chicken, shredded cheese, corn, cream of mushroom soup, cream of chicken soup (or two of one flavor), butter, and not pictured milk!

Sorry guys, it happens...

Oh! And my favorite season, Creole Seasoning!

Of course, you can just use pepper and salt but I need a little bit of extra spice in my life.

Now, make the stuffing according to the directions on the box. For Kroger brand you boil 3 cups of water and a stick of margarine or butter. Once at the boil, pour in contents of box and sit off the heat.

In the meantime, mix corn, both soups, and a scant cup of milk.

Give a good stir and add in your spices whether you choose just salt and pepper or creole.

Now give a 13x9 pan a good coat of cooking spray.

Now for some assembly:

Layer the stuffing

Then chicken

Then the soup corn mixture and spread evenly with a spatula

I put a leeetle more creole seasoning on top for good measure.

Now pop this into a 350 degree oven for about 45 mins or until the casserole is all hot and bubbly.

When it's all hot and browning on the edges top with about 2 cups of cheese and return to the oven to melt.

I like the cheese a little browned so I left it in there for a little while longer.

Also I turned the oven off and let it hang out and warm for about an hour or so while I waited for everyone to get home. And it was still delicious!

Folks, you must try this recipe. It is so amazingly good!

My family absolutely gobbled it down!

You know, sometimes you come across a new recipe and it's just ehh. But this one is absolutely not one of those recipes. My sisters and fiance said it make the number 3 spot on the two make list. And that is a high honor!

Since it is a freezer option you can have one of these per-made so you can enjoy it anytime.

Oh also this would be good with turkey for a bit of a Thanksgiving twist.

Have a good Labor Day weekend,

Cara


Chicken and Stuffing Casserole

2 boxes Stove Top Stuffing (6oz)
2 cans cream of chicken OR cream of mushroom OR a combination of both
1 15 oz can of corn
3/4 cup milk
Salt
Pepper
Creole Seasoning
4 cups cooked and cubed chicken
2-3 cups shredded cheese (Cheddar or a mix)

Preheat oven to 350 degrees

Prepare stuffing according to directions on box

Mix soups, corn, milk, and seasonings in bowl

When stuffing is cooked layer in a greased pan stuffing, chicken, then corn mixture.

Bake for 45 mins or until everything is heated through and bubbly.

Remove casserole and top with cheese.

Return to oven for about 10 mins or until cheese is melted through.

Let sit for a few minutes before serving.

Enjoy!

For a freezer option:

Follow first three instructions and then in two greased 9in square throw away pans make two casseroles by layering stuffing, chicken, corn mixture, and cheese.

Thoroughly wrap and freeze for up to three months.

To cook: take casserole and bake at 350 degrees for 1 1/2 hours. No need to thaw.

Enjoy!