Recipe by Scott
"This is a quick and easy casserole combining a few of my favorites (chicken and California-blend vegetables) mixed together with my favorite gravy spices. My family can eat the entire pan and still want more!"
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1 1/2 cups
1 (6 ounce) package
stuffing mix (such as StoveTop®)
cubed cooked chicken
1 (16 ounce) package
frozen California-blend vegetables (broccoli, carrot, cauliflower)
2 (10.75 ounce) cans
light cream of mushroom soup
dried marjoram leaves
dried thyme leaves
Delicious! I shredded a 8 oz. block of cheddar instead of the American cheese , I did 1 can cream of chicken and 1can cream of mushroom. Then a 16oz. Bag of frozen broccoli, carrot and cauliflower. I used 1.4 pounds chicken to make 3 cups cooked! My kids loved this! The stuffing adds a good unique flavor to it! I will add a pic next time I make it. I forgot this time.
It was awesome!My husband and son thought so too! I can't believe no-one has rated it yet. I used Cheddar cheese slices.I will definitely make again.
Very nice recipe. Great flavor. Was somewhat dry. I used two cans of soup, one cream of mushroom and one cream of chicken, both were condensed. Maybe I should have added two cans of water or chicken stock also? The recipe wasn't clear about that. I'll try it that way next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy California Chicken Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 215
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