Chicken Stuffing Casserole

I found a recipe book at Lowes while Casey was busy looking at something perfectly boring. It entertained me and it is by Taste of Home so I decided to buy it. It is called "Dinner on a Dime" and it is one of my favorite recipe books. It has a section called "Freezer Pleasers" and I have made just about every meal in this section. You make twice as much and put one in a disposable freezer safe container and then some other night when you just do not have time to cook...POOF! Homemade dinner. It is happiness in the freezer.

2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounce each) condensed cream of mushroom soup, undiluted
1 cup milk
4 cups cubed cooked chicken
2 cups frozen corn
2 cans (8 ounces each) mushrooms stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese

Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup, milk, chicken, corn, and mushrooms; set aside. Spread the stuffing into two greased 9x13baking dishes. Layer with soup mixture and sprinkle with cheese.
Cover and freeze one casserole for up to three months. Bake the second casserole for 30-35 minutes
to use frozen casserole: Remove from the freezer 3o minutes before baking (do not thaw). Bake at 350 for 1-1/2 hours. Uncover; bake 10-15 minutes longer until heated through.
Yield: 2 casserole (6 servings each)



Here are a few things that helped me: Cooking the chicken
There are a couple of ways to do it, boil or broil. Boiling is fast and no fuss. You can do it while the chicken is frozen, and then you could cut it up into chunks or shred it. Broiling makes the chicken more flavorful. I thaw it out in a sink full of warm water. Then I rub it with salt an pepper or any other spice you would like. Next I put it under the broiler on the low setting for 10 minutes on each side. Finally I just cut it up and toss it into dinner.
Using the frozen casserole