Yields 2 Casseroles (6 servings each)–Or Combine into one 13×9-inch casserole dish to make one larger casserole
2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
2 lbs cubed cooked chicken breasts
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded Cheddar cheese
1. Preheat oven to 350°F and grease 2 8-inch square baking dishes
2. Prepare the stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into prepared dishes Layer with the chicken, corn, mushrooms, soup mixture and cheese.
3. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole for 30-35 minutes or until cheese is melted.
TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover, bake 10-15 minutes longer or until heated through.
Recipe taken and modified from Taste of Home, Fall Freezer Meals, October 2010