Chicken-Vegetable and Stuffing Casserole

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READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2 12 - 3
    cups cooked chicken, cubed
  • 1 12
    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
  • 12
  • 1
    teaspoon garlic
  • 1
    teaspoon Pickapeppa Sauce (optional)
  • 24
    ounces dry bread stuffing mix
  • 16
    ounces mixed vegetables, thawed
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
  • 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.
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