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CHICKEN AND STUFFING CASSEROLE Recipe

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This recipe for CHICKEN AND STUFFING CASSEROLE is from 2010 Holiday Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups seasoned stuffing mix (Pepperidge Farm)
1 cup chicken broth
1 stick butter melted
2½ cups cooked chicken chopped
½ cup finely chopped celery
½ cup finely chopped onion
½ cup finely chopped bell pepper
½ cup mayonnaise
2 eggs, beaten
1½ cups milk
1 can cream of mushroom soup
1½ cups shredded cheddar cheese
Directions:
Directions:
Combine stuffing mix, broth and butter. Stir together until well mixed. Place half of mix in an 8x11 oblong dish. In separate bowl combine chicken, celery, onion, bell pepper and mayonnaise and mix well. Spoon the chicken mixture over stuffing layer in dish. Top with remaining stuffing mix. In same bowl combine beaten eggs and milk. Pour over stuffing. Cover and refrigerate overnight (about 12 hours).
When ready to bake remove from refrigerator and let stand at room temperature for about 20 minutes. Spread soup over top of casserole. Bake at 350º for 30 to 40 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese is melted.

P.S. I sautéed my celery, onions and bell pepper in a small amount of butter before adding to casserole. I also doubled the recipe and placed it in a 9x13 oblong dish.

 

 

 

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