Stuffing Chicken by Kari

2 1/4 c chicken, cooked and cubed
2 c sour cream
1 can cream of mushroom soup or cream of celery (I prefer celery)
1 1/2 c cheddar or monterey jack cheese, shredded (most work.. just not mozzarella)
1/3 c green onions (I like a little more!)
1/2 c chopped celery
1 pkg. stuffing, prepared (any flavor will do!)

Spray a 9×13 pan with Pam. Combine sour cream, soup, cheese, green onions, and celery.  Layer chicken into pan and cover with soupy mixture.  Evenly cover the mixture with stuffing.
If freezing, at this point: Cover disposible foil pan with foil.  Otherwise, for eating today… Bake at 375 for about 40 minutes. You don’t want stuffing to get too crunchy on top.
(to bake from frozen- bake with foil on top at 375 for 1 1/2 hours.  Then take off the foil and place back in oven for an additional 15 minutes-20 minutes.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top