Casseroles, Poultry

Chicken Stuffing Casserole

  • 1 package (8 oz) Stove Top Stuffing Mix, any flavor
  • 1/2 cup Butter or margarine, softened
  • 1 cup Warm water
  • 2 1/2 cups Diced chicken or turkey, cooked
  • 1/2 cup Onions, diced
  • 1/2 cup Celery, diced
  • 1/2 cup Cultured Sour Cream
  • 3/4 teaspoon Salt
  • 2 Eggs
  • 1 1/2 cup Milk
  • 1 can Cream of chicken soup, undiluted
  • 1 cup Cheddar cheese, mild, shredded

    • Lightly toss together stuffing, butter and water. Spread half the mixture into a greasd 9X13 pan. Mix chiken, onion, celery, sour cream and salt. Pour over stuffing. Spread remaining stuffing over chicken mixture. Cover and refrigerate overnight if desired. In bowl mix eggs, milk and soup. Spread over top of stuffing. Bake uncovered at 325 for 40 minutes, remove form oven and sprinkle with cheese, bake an additional 10-20 minutes, or until cheese is melted.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

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