INGREDIENTS​​

4 large Cans Chunk Chicken 2 drained

1 can Cream of Chicken with Herbs Soup
1 can Cream of Celery Soup
2 large cans Sliced Mushrooms (optional)
1 pound bag mixed frozen vegetables\Peas, Carrots, corn and green beans\
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon cracked black pepper2 boxes Stuffing mix prepared


STEP BY STEP INSTRUCTIONS​​​​


Combine Chicken, soups, mushrooms, vegetables and spices in a large bowl and mix well.

Evenly divide the filling into six 2 pound foil pans and spread level.

Top each pan of filling with two scoops of prepared stuffing and level out the stuffing over the top with a fork.

Cover with the lids provided with your pans and freeze.

Bake the smaller pans from frozen at 400 degrees for 30 minutes in a preheated oven

COOK’S NOTE:     I make these for my Dad who is elderly and needs easy to heat and eat dishes.  This is one of his favorites.  If you are single you are going to love this for ready to bake option.
 
If you are a couple this is easily adaptable to an 8 inch foil pan with a similar preparation.

 If you are a larger family you can just make this in a 8 x 13 pan or casserole dish and bake it right away for 30 minutes at 350 degrees or if you wish to freezer bank you can bake from frozen at 400 degrees covered with foil for one hour.

 When I freeze the larger versions I like to put them in one or two gallon plastic zip top bags and then freeze.  Once frozen  you can choose to vacuum seal. 

 If you choose the freeze in the plastic bags these will last up to three months

Vacuum sealed these will last up to one year in the freezer.

​                                                                          
ENJOY!

Chicken and Stuffing Casserole Recipe, Budget Buster Bulk Cooking, Noreen's Kitchen

CHICKEN AND STUFFING CASSEROLE

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