My
Collection of Keeper Recipes
Chicken And Stuffing Casserole
Categories:
casseroles, leftovers, poultry
3 cups cooked chicken; (or leftover turkey)
1 bag (1 lb) mixed vegetables; frozen
1 can (10-3/4oz) cream of chicken
1 can (10-3/4oz) cream of mushroom
1 packet dry onion soup mix
8 oz sour cream
1 box stuffing; prepared
Mix the condensed soups with the liption onion soup mix and sour cream. Put the cut up cooked chicken (or left over turkey) pieces in bottom of a 9x13 baking dish. Pour still frozen vegetables over. Pour soup mix over top and stir until all is well coated. Prepare stuffing according to pkg directions and layer on top. Cover and bake 1-1/4hrs at 425°F. It's done when it's all bubbly all the way through. Serve.
Adapted: Janet Guyer@campbells.com
Contributor: W David Griggs (Alcolu, SC)
Yield: 6 servings
Preparation Time: 00:20