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Monday, September 30, 2013

Meal #2 - Chicken Stuffing Casserole

Chicken Stuffing Casserole


10 pkgs of stuffing mix

5 cans of cream of chicken

5 cans of cream of mushroom

5 cups milk

20 cups cooked chicken

10 cups frozen corn

6 cans sliced mushrooms (only 3 casseroles will use this step)

20 cups cheese

Spray 5 foil pans.

Prepare stuffing according to box. Cook chicken. Place in the bottom of the pans.  Make just one layer (if you have any leftover, set aside for a different recipe).  Place 4 cups of chicken in each pan.   Next 2 cups of corn.    In 3 pans, layer 2 cans of sliced mushrooms.  Divide the soup mixture five ways and pour over the casserole. Finally place 4 cups of cheese on each one.    Cover with tin foil.  Label.

The label is below.

Chicken Stuffing Casserole

Remove from freezer 30 minutes before baking.

Bake at 350 for 1 ½ hours.


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