Chicken And Stuffing Casserole
This super simple weekday casserole is the perfect way to use up the leftover chicken while also packing those all-important vegetables into your diet.
Servings: 8
Calories: 153kcal
Ingredients
- 3 cups cooked chicken cubed (Rotisserie or left over)
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 box stuffing mix
- 2½ cups mixed vegetables (defrosted and drained of any liquid)
Instructions
- Preheat oven to 400°. Grease a 9x13 pan.
- Prepare the stuffing mix as per the package directions. Set aside
- In a separate bowl add the chicken, cream of chicken soup, cream of celery soup, and stir well to combine.
- Add the vegetables to the chicken mix and stir gently.
- Pour the chicken and vegetable mix in to the greased 9x13 pan. Top with the stuffing mixture.
- Bake 25-30 minutes or until bubbly and topping is browned.
- Let cool for 10 minutes before serving. Top with parsley for garnish.
Nutrition
Calories: 153kcal | Carbohydrates: 14g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 417mg | Potassium: 597mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3166IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg