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    You are in: Home / Recipes / Chicken-Vegetable and Stuffing Casserole Recipe
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    Chicken-Vegetable and Stuffing Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    30 mins

    1 hrs 10 mins

    Lazy Chef 2's Note:

    I made this up the other day when I couldn't find a recipe like what I wanted. The kids all but inhaled it so it must have been darn good! I make it with my own stuffing; however, I have posted it using the "easy" way! Please note that if you make your own stuffing it will take longer to bake!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 1/2-3 cups cooked chicken, cubed
    • 1 1/2 cups shredded cheese, your choice
    • 1 (10 3/4 ounce) can cream of mushroom soup
    • 1 (10 3/4 ounce) can cream of chicken soup
    • 1/2 cup sour cream
    • 1 teaspoon garlic
    • 1 teaspoon Pickapeppa Sauce (optional)
    • 24 ounces dry bread stuffing mix
    • 16 ounces mixed vegetables, thawed

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
    3. 3
      Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Chicken-Vegetable and Stuffing Casserole

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1902.1
     
    Calories from Fat 310
    16%
    Total Fat 34.5 g
    53%
    Saturated Fat 12.8 g
    64%
    Cholesterol 78.3 mg
    26%
    Sodium 7460.1 mg
    310%
    Total Carbohydrate 322.1 g
    107%
    Dietary Fiber 15.0 g
    60%
    Sugars 35.9 g
    143%
    Protein 68.7 g
    137%

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