Chicken Casserole – Freezer Cooking

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Chicken Casserole - Freezer Cooking

My friend Christa shared this Chicken CasseroleFreezer Cooking recipe with me.  She has it on her monthly menu plan and her family loves it.  I hope you enjoy it too!

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Weight Watchers Points Plus: 5 1/2 Points Per Serving

Chicken Casserole - Freezer Cooking
Source: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 c cooked chicken, cut up
  • 1 pkg of Pepperidge farm cornbread stuffing mix
  • Soup Mix:
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup or 1 cup sour cream
  • 2 cans of chicken broth (14.5 oz)
  • 1 stick of butter
  • 1 stalk of celery, chopped
  • 1 onion, chopped
  • 1 egg
  • 1 tsp sage
  • Salt and pepper to taste
Instructions
  1. Cook chicken.
  2. Melt butter in casserole dish. Pour melted into a bowl. Add 1 can cream of mushroom soup, 1 can cream of chicken soup or 1 cup sour cream, 2 cans of chicken broth, 1 stick of butter, 1 stalk of celery, chopped, 1 onion, chopped, 1 egg, 1 tsp sage and Salt and pepper to taste.
  3. In buttered casserole dish, place a layer of Pepperidge Farm stuffing mix, a layer of chicken, a layer of soup mix, a layer of Pepperidge Farm stuffing mix (top layer will be stuffing mix).
  4. Bake 350 for 45 minutes.
Notes
This recipe comes from my college roommate Christa. Thanks for sharing it with our readers!

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Comments

  1. Natalie says:

    In the recipe, Christa’s Chicken Casserole, celery, onion, egg, and sage are listed as ingredients, but there is no mention of what to do with these ingredients in the instructions. Could you please explain what to do with with those ingredients? It sounds like it might be good – but am reluctant to try this recipe that doesn’t mention some of the ingredients in the instructions.
    Thanks,
    ncc

  2. Ann O'Shields says:

    I too would like to know about the celery, onion, egg, and sage in Christa’s Chicken casserole from January 29, 2010. Please contact me and/or add corrections to the recipe on your site. Thank you in advance. Ann

  3. Anita Kepler says:

    What size is the “can” of chicken stock? They come in various sizes. I’m guessing either the 14.5 oz. or 16 oz size? I make my own anyway so the amount in cups or ounces would be helpful. Thanks

  4. How would you recommend freezing this one? After it’s done baking and cooling?

  5. I’m a little confused as I didn’t see an instructions for the freezing part. Do I put everything in the big in the freezer, even the stuffing? Maybe I missed the point, but I thought freezer cooking was pull bag from freezer, thaw, dump and cook.

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