This one-pot meal blends all the flavors of a Sunday supper into one tasty casserole!
Cream of mushroom soup | 10 3/4 Ounce , canned | |
Milk | 1 1/2 Cup (24 tbs) | |
Stuffing | 6 Ounce ((chicken | |
Cooked chicken | 3 Cup (48 tbs) , cubed ((rotisserie chicken)) | |
Broccoli | 10 Ounce , thawed ((frozen, chopped)) | |
Onion | 1 Medium , finely chopped | |
Celery stalks | 2 Medium , finely chopped | |
Mozzarella cheese | 1/2 Cup (8 tbs) , shredded (Optional) |
MAKING
1. In a large bowl, whisk soup and milk together.
2. Stir in stuffing mix, chicken, broccoli, onion and celery and mix well.
3. On a 3-quart greased casserole dish, tansfer the chicken mixture.
4. Bake, uncovered, for 35 to 40 minutes or until golden brown on top, sprinkle with cheese during the last 10 minutes of baking time.
5. Remove from the oven and allow to sit for 10 minutes.
SERVING
6. Serve hot as desired.
Serving size
Calories 345Calories from Fat 167
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 616 mg25.67%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2 g8%
Sugars 7 g
Protein 25 g50%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet