- 1 package chicken stuffing mix
- 2 can cream of chicken soup
- 1 cup milk
- 4 cups cooked and cubed chicken
- 2 carrots, thinly sliced
- 2 cups frozen corn
- 1/4 onion, chopped
- 4 cups shredded cheddar cheese
In a large bowl, mix together stuffing mix, soup, milk, chicken, corn, carrots, onion, and 3/4 cheese. Divide into baking dishes and/or freezer containers. Top with remaining cheese. Bake one casserole for NOW at 350 for 30-35 minutes or until cheese is melted. Freeze the other(s) for LATER. When ready to use, remove from freezer, let sit on counter for 30 minutes, and bake at 350 for 1 1/2 hours or until heated through.
