I’m slowly moving my favorite recipes from an old recipe blog I had way back when to here. This is a GREAT freezer recipe to share with loved ones who need a meal! Enjoy!
I’ve been searching for great freezer meals lately. Lots of babies being born, friends in need, and freezer space! I love the feeling of having meals in the freezer ready to help out.
This one has been a hit, especially with new moms – not spicy or tomato-based. I cannot say I have tried it because I do not eat cheese – pause for the gasps – but I have had requests for the recipe. That has to be a good sign!
I experimented with taking pictures of each step a la the Pioneer Woman but I have to say that it was a little more stressful than I thought! I may do it again, but definitely not all the time!
Here it is…
Chicken Stuffing Casserole
Ingredients:
• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese
Directions:
Prepare stuffing mixes according to package directions.
Meanwhile, in a large bowl, combine soup and milk; set aside.
You’ll need two 8-in. square baking dishes. No, those are not square. The circles were all I had. And it worked. Either way, your dishes will be very full. Just preparing you.
I told you it would be full!
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.
Note: I usually just freeze them both but you could make one for yourself for dinner and freeze the other!
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.
What is your favorite freezer meal to take to a family?
- 2 packages (6 ounces each) chicken stuffing mix
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1 cup milk
- 4 cups cubed cooked chicken
- 2 cups frozen corn
- 2 cans (8 ounces each) mushroom 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 and milk; set aside.
- Grease two 8-in. square or circle foil pans.
- Spread the stuffing equally into each pan.
- Layer the rest of the ingredients in the following order, using half for each pan: chicken, corn, mushrooms, soup mixture, and cheese.
- Cover with foil and freeze casseroles for up to 3 months. OR freeze one and cover with foil and bake the second casserole at 350° 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.
I'm Erin, a wife, boy mom x 3, writer, and runner in Nebraska! I'm excited to share all my favorites relating to faith, family, fashion, and fitness in this space! Enjoy! 
I love to have meals ready in the freezer too. You just never know when it will be useful to you or others. One meal my family loves I’d baked macaroni. My dad used to make this all the time. I boil a box of pasta, penne, rotini, whatever. After it’s cooked and strained stir in 24 ounces of pasta sauce and a small container of ricotta. Pour into a 9×13 or 2 8×8 pans. Top with mozzarella. Then you can either freeze or bake. My boys love this.
I love freezer meals! My favorite is ham & cheese poppyseed sliders. They are awesome!