Chicken-Spinach Casserole

Name: Chicken-Spinach Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 610 grams reduced fat and reduced sodium cream of celery, chicken, mushroom, or broccoli soup; 59 milliliters butter; 170 grams package Tyson® Grilled & Ready® Frozen Diced Chicken Breast; 158 milliliters fat-free milk; 567 grams packages frozen chopped spinach or chopped broccoli; 2 Tbsps grated Parmesan cheese; 1 liters herb-seasoned stuffing mix; 473 milliliters water

You can never have too many main course recipes, so give Chicken-Spinach Casserole It will be a hit at your Autumn event. Head to the store and pick up milk, water, herb-seasoned stuffing mix, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Preheat oven to 350 degrees F. In a Dutch oven or large saucepan combine spinach, half of the soup, the water and butter. Bring to boiling. (If using spinach, separate it with a fork.) Cover and simmer for 5 minutes.

Ingredients you will need

Spinach

Butter

Water

Soup

Equipment you will use

Dutch Oven

Sauce Pan

Oven

Add the stuffing mix to saucepan; stir to moisten.

Ingredients you will need

Stuffing Mix

Equipment you will use

Sauce Pan

Spread mixture in an ungreased 3-quart rectangular baking dish or eight 10-ounce au gratin dishes; top with Grilled & Ready® Diced Chicken. Stir milk into remaining soup; pour over chicken.

Ingredients you will need

Whole Chicken