We made this up the other night, after my mom told me about a recipe using stuffing. I got a craving for stuffing, and decided to turn her recipe into a big casserole to satisfy my cravings.
2 chicken breasts
1 can cream of chicken soup
4 oz cream cheese, softened (can you tell we had a lot of cream cheese in the fridge lately?)
I’m not sure on the exact amount of stuffing, since I did homemade, but I think one package would do it. If you want to do homemade, I did a half batch, 4.5 cups (the recipe for the stuffing is below the directions for the casserole)
1 can of corn, drained
Boil the chicken in chicken bouillon flavored water until done. Preheat your oven to 350. Shred or dice the chicken into bite sized pieces. Mix the chicken, cream cheese, corn, and canned soup in a large mixing bowl. Then add in the stuffing and mix together. Spray the bottom of a 9 x 13 glass casserole dish with cooking spray, then spread the casserole into the pan. Cook for 20-25 minutes until heated through. Makes 6-8 servings.
Homemade stuffing: 3/8 cup butter or stick margarine
3/4 cup chopped celery
1/2 cup chopped onion
4.5 cups soft bread cubes (about 8 slices)
1/2 tsp dried thyme
1/2 tsp garlic salt
1/2 tsp seasoned salt
1/2 tsp ground sage
1/4 tsp ground black pepper
Melt butter in a saucepan; cook celery and onion in the butter over medium high heat, stirring occasionally, until tender. Remove from heat. Toss celery mix and remaining ingredients.
