Country Chicken Casserole
From Taste of Home's Simple & Delicious, April/May 2011 pg 38
“This hearty entree offers a great way to use up leftover turkey or chicken. Whenever I make it, someone asks for the recipe.” Best of all, you can fix it ahead to simplify mealtime. —Sue Kennedy, Galloway, Ohio"It was definitely not what I expected but it was really good. My husband loved it so much he ate about 1/2 of it in two days! Thank you!" - SabStar
Yield: 8 Servings Ready in 1 hours, 30 minutes
Cuisine: Main Ingredient: Chicken
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Verified by twojocks
|6 ounceschicken flavored stuffing mix|
|1/2 poundsfresh mushrooms; sliced|
|1 smallonion; chopped|
|3 clovesgarlic; minced|
|3 cupscooked chicken; cubed|
|16 ouncesfrozen corn; thawed|
|16 ouncesfrozen chopped broccoli; thawed|
|1 cans (10 3/4 oz)condensed cream of mushroom soup|
|1 cup2% Milk|
|1 cupsour cream|
Country Chicken Casserole Preparation
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.
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.
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.
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