Chicken Stuffing Casserole

Name: Chicken Stuffing Casserole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters chopped celery; 283 grams can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 946 milliliters cubed cooked chicken breast; 397 grams package crushed corn bread stuffing; 2 eggs, lightly beaten; 710 milliliters reduced-sodium chicken broth, warmed; 1 small onion, chopped; 1 teaspoon rubbed sage

Chicken Stuffing Casserole is a dairy free main course. One portion of this dish contains roughly 29g of protein, 11g of fat, and a total of 347 calories. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. Head to the store and pick up celery, rubbed sage, eggs, and a few other things to make it today. To use up the corn bread you could follow this main course with the Skillet Cornbread Apple Cobbler as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

In a large bowl, combine all ingredients.

Equipment you will use

Bowl

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

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Kitchen Thermometer

Oven

Or cover casserole before baking and freeze for up to 3 months.

Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

Equipment you will use

Kitchen Thermometer

Oven