Rent Week Chicken and Stuffing Casserole

• 1 1/2 cups diced cooked chicken
• 1 1/2 cups cubed stuffing mix
• 1 cup frozen peas
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 can cream of chicken soup
• 1/2 cup chicken broth
• 1/4 cup melted butter
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 2 cups crushed cornflakes

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix cooked chicken, stuffing mix, peas, celery, and onion.
3. 3 In a separate bowl, combine cream of chicken soup and chicken broth.
4. 4 Pour soup mixture over chicken mixture and toss to coat.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Sprinkle cheddar cheese evenly over the top.
7. 7 Mix melted butter with crushed cornflakes and sprinkle over cheese.
8. 8 Bake for 45 minutes or until bubbly and top is golden brown.
9. 9 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add diced bell peppers for a pop of color and sweetness.
• Substitute turkey for a festive twist.

Substitutions

• Use gluten-free stuffing mix for a gluten-free option.
• Substitute almond milk for a dairy-free cream soup.

Pairings

• Steamed green beans
• Roasted sweet potatoes

Nutrition

Tips

• Use leftover roasted chicken to save time.
• Add a splash of white wine to the soup mixture for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with a simple green salad.
• Pair with warm dinner rolls for a complete meal.

FAQ