Chicken Stuffing Casserole
by Karen Barton
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Comments:
| kelleywheeler@earthlink.net:
| I changed some ingredients in order to cater to my family's tastes: I substituted one of the cans of cream of celery with one can of cream of chicken; left out the corn (I pan fried the 2 cans of corn in butter instead), left out the cheese (and melted it over some steamed broccoli) and topped the soup mixture with breadcrumbs. As I served it, I spooned the stuffing on top so that's what my family saw as they ate, and EVERYONE loved this! All together, the meal and the vegetables were definitely comfort food, and perfect for this cold winter's night! |
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Recipe:
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Chicken Stuffing Casserole
by Karen Barton
serves: 8
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| Ingredients: |
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1 lb |
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cooked and shredded chicken |
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2 box |
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stuffing |
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2 cans |
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cream celery |
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1 c |
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milk |
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2 cans |
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corn |
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2 cups |
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shredded cheese |
| Directions: |
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Prepare stuffing and set aside. Mix soup and milk together. Spread stuffing in pan; layer chicken, corn, soup mixture. Top with cheese. Bake 350 for 40 minutes.
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