Ohhhh!!! Gotta love a good Freezer Meal. I made this casserole yesterday, and had an extra one to put in the freezer. My family loves this recipe. I originally found this recipe in my “Taste of Home Freezer Pleasers Cookbook”. This recipe was originally submitted by Cathy Smith, of Wyoming, Michigan. I highly recommend this cookbook. I find so many good recipes to add to my freezer meals. So here’s the recipe. Enjoy!
Ingredients:
2 pkg. (6 oz. each) chicken stuffing mix
2 cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted
1 c. milk
4 c. cubed cooked chicken
2 c. frozen corn
2 cans (8 oz. each) mushroom stems and pieces, drained
4 cups (16 oz.) shredded cheddar cheese
Grease 2 pans, and heat oven to 350*
Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8 in. square baking dishes. Layer with the chicken, corn, mushrooms, soup mixture and cheese. (Could be one 9 x 13 pan.)
Cover and freeze one casserole for up to 3 months. Make sure that you write the date and directions on the foil cover. Cover and bake the second casserole at 350* for 30 – 35 minutes or until cheese is melted.
To use frozen casserole: Remove from the freezer 30 minutes before baking. (do not thaw). Bake at 350 for 1 1/2 hours. Uncover; bake 10 – 15 minutes longer or until heated through. Yield: 2 casseroles (6 servings each).
Note: I had one of my casseroles a little thicker, in a ceramic baking dish. It took a little longer to bake. I left the foil on the pan, until the last 15 minutes of baking, and then baked until the cheese was melted.
This was great with a salad, cheese bread, a veggie and brownies for dessert. My family thoroughly enjoyed this!
Enjoy,
Grandma Sherry