Chicken Stuffing Casserole

I found this recipe in a taste of home cookbook. It actually makes two 8x8 casseroles one to bake now and one to freeze (it can be froze for up to three months). This casserole is super yummy! Definitely on our make again list! This recipe could easily be cut in half as well.

Ingredients:

• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Directions:

1. Prepare the stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8 in. square baking dishes. Layer with the chicken, corn, mushrooms, soup mixture, and cheese.
2. 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 degrees for 1 1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

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