LET ME JUST SAY! I absolutely, positively LOVE Thanksgiving. The actual holiday and what it stands for, the family gathering and most of all, the food. I know I’ve mentioned being a huge sweets eater before but I can’t say I’m a big fan of just sweets. I’m a big food eater. Anything. Everything. I’m constantly eating which will undoubtedly kick me in the butt later on but hey, food is life, right? This casserole is PERFECT for Thanksgiving. I found it in a magazine and just knew it would be killer. It’s super easy, inexpensive and even more delicious as leftovers! The entire family loved this dish and we will totally be making this again soon. I planned on taking a nice picture of the finished casserole – different angles, really professional looking, you know? But the husband had different plans and dug right into it, which is understandable. It looks as delicious as it tastes.
You can give me anything with stuffing (or any Thanksgiving-ish food) in it and I’ll be all about it. If you’re anything like me, you’ll be two bowls or plates in and wondering how you got there. I justify the amount of food I eat every Thanksgiving with the fact that it’s only once a year. We just won’t talk about the food at Christmas, Easter, birthdays…….
This bake was an easy one for us because we keep a lot of these ingredients on hand anyway. We almost always have milk, cheese, frozen broccoli and chicken in stock (we either buy frozen or buy fresh, separate and freeze). And I always try to keep cream chicken, mushroom, etc. soups in the pantry; there are so many every day recipes that require them. It’s always good to have them handy for recipes like this one OR if you like to get all creative in the kitchen and whip up something totally randomly which I am totally NOT good at.
We substituted the Swiss cheese for cheddar cheese – we haven’t had the Swiss version yet but I assume that it is just as great! You can also substitute the veggies if there’s ones you like better, like green beans and corn. Either way you spin it, it’s gonna be goooood. Just cook the chicken before hand (and broccoli as well if you are using frozen broccoli – we just throw ours in a bowl with water and pop it in the microwave for a few minutes. It comes out tender and perfect every time!)
Chicken Stuffing Casserole
Quick, easy and inexpensive dish featuring stuffing, cheese and chicken - this makes for the perfect Thanksgiving dish that everyone is sure to love!
- 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
- 1 cup whole milk
- 1 pkg (6 oz) stuffing mix
- 2 cups cubed cooked chicken breast
- 2 cups fresh or frozen broccoli florets If using frozen, cook before adding.
- 2 celery ribs, finely chopped
- 1 1/2 cups shredded Swiss or cheddar cheese, divided
In a large bowl, combine the soup and milk until blended. Add stuffing mix with the contents of the seasoning packet, chicken, broccoli, celery and 1 cup of cheese. Transfer to a greased 13x9 inch baking dish.
Bake, uncovered, at 375 degrees for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
Sprinkle the remaining cheese over unbaked casserole. Cover and freeze. To bake, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375 degrees. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the center to read 165 degrees.
Let me know how much you LOVE it! What are your fave Thanksgiving dishes?