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    Home » Recipes » Freezer Recipes

    Chicken Casserole Freezer Cooking Recipe

    Published: Jan 29, 2010 · Modified: Mar 7, 2022 · This post may contain affiliate links

    2.0K shares
    • 54
    Jump to Recipe Print Recipe
    Freezer Cooking Meal

    Chicken Casserole is a yummy Freezer Cooking Recipe.

    My friend and college roomie Christa shared this Chicken Casserole - Freezer Cooking recipe with me.  She has it on her monthly menu plan and her family loves it.  I hope you enjoy it too!  My family loves it as much as hers!  It is a crowd pleaser for sure!  We love to serve this with Green Beans Almondine for a complete dinner! Chicken Casserole is a yummy Freezer Cooking Recipe.

    Chicken Casserole - Freezer Cooking

    4 from 1 vote
    Print Pin Rate
    Course: Main
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6 people
    Author: Christa Chesnutt
    Cost: $8

    Ingredients

    • 2 cups cooked chicken cut up (boil, bake or use a rotisserie chicken)
    • 1 pkg of Pepperidge farm cornbread stuffing mix do not mix use as is

    Soup Mix:

    • 1 can cream of mushroom soup
    • 1 can cream of chicken soup or 1 cup sour cream
    • 1 cup of chicken broth
    • ½ stick unsalted butter
    • 1 rib celery, chopped
    • 1 small onion, chopped
    • 1 large egg
    • 1 teaspoon sage
    • ⅛ teaspoon Salt and pepper to taste

    Instructions

    • Cook chicken (or use a rotisserie chicken)
    • Melt butter in casserole dish (this also greases the pan).
    • Pour melted butter into a bowl.
    • Add to your butter the cream of mushroom soup, cream of chicken soup (or you can substitute 1 cup sour cream) chicken broth, celery, onion, 1 egg, sage and salt and pepper to taste.
    • 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 (be sure your top layer is stuffing mix).
    • Bake 350 for 45 minutes.
    • If you are preparing for the freezer BAKE and then thaw and reheat.

    Notes

    This recipe comes from my college roommate Christa. Thanks for sharing it with our readers!
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

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    Melissa Jennings

    Melissa is a soccer mom who has been married to her best friend for 22 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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    Reader Interactions

    Comments

    1. Caitlin

      February 06, 2014 at 9:23 pm

      How would you recommend freezing this one? After it's done baking and cooling?

      Reply
      • Melissa@StockpilingMoms

        February 08, 2014 at 8:31 pm

        I prefer to bake and then re-heat on this one.

        Reply
        • Aubrey

          August 18, 2014 at 10:52 am

          do you prepare in a (aluminum pan) casserole dish , including the stuffing layer and then freeze?

          Reply
          • Melissa@StockpilingMoms

            September 03, 2014 at 7:39 pm

            Yes, you do.

            Reply
    2. Kristina

      February 18, 2014 at 8:15 pm

      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.

      Reply
      • lea

        January 10, 2015 at 3:11 pm

        this is a casserole so you'd prepare the casserole cover and freeze. when time to cook pull it out thaw over night then pop in the oven.

        Reply
        • Melissa@StockpilingMoms

          February 04, 2015 at 9:29 pm

          Exactly what Lea said. You can either bake and then freeze (thaw and reheat) or you can prepare the casserole, cover and freeze (thaw and bake).

          Reply
    3. Sophia

      January 22, 2015 at 9:14 pm

      Hi, a stalk of celery is a rib or the whole head here? Thanks.

      Reply
      • Melissa@StockpilingMoms

        January 25, 2015 at 1:17 pm

        rib 🙂

        Reply
    4. Loretta

      January 27, 2015 at 6:50 pm

      Pretty sure I just messed up, do you make the cornbread mix according to package and put in pan

      Reply
      • Melissa@StockpilingMoms

        January 28, 2015 at 12:57 pm

        No - you don't mix according to package. It is the 8 oz Pepperidge Farm package.

        Reply
    5. Mandy

      January 31, 2015 at 12:17 pm

      Do I boil the chicken or cook in skillet? Then place in casserole dish for freezing? This sounds to be yummy I wanna be sure so I don't mess it up

      Reply
      • Melissa@StockpilingMoms

        February 01, 2015 at 8:21 pm

        Yes, you use cooked chicken for this one so you can either bake it, boil it or even use a rotisserie chicken for this recipe.

        Reply
    6. Irene

      February 04, 2015 at 6:03 pm

      Is it really 2 cans of chicken broth? Everything is floating in my casserole dish.

      Reply
      • Melissa@StockpilingMoms

        February 04, 2015 at 9:25 pm

        It is not Irene! This recipe had an error in it and we have updated. It should have been 1 cup of chicken broth. I hope you can possibly drain and I am deeply sorry! We have updated the recipe with the correct measurement.

        Reply
    7. Mandi

      March 14, 2015 at 1:31 pm

      What kind of soup mix did you use? I was thinking a french onion might be good but want to make sure I get this right...

      Reply
      • Melissa@StockpilingMoms

        March 15, 2015 at 2:38 pm

        1 can cream of mushroom soup and 1 can cream of chicken soup - But I agree french onion sounds great!

        Reply
    8. Sharon Steere

      April 01, 2015 at 12:30 pm

      I am allergic to any corn products. Do you think I could substitute bread cubes without corn syrup of course)for the corn bread stuffing? Does the cornbread stuffing mix come with spices that I would be missing when I make my substitution? The recipe sounds delicious otherwise! Thanks for your freeze ahead meals! Sharon

      Reply
      • Melissa@StockpilingMoms

        April 02, 2015 at 2:13 pm

        Yes, but I would use seasoned bread crumbs for sure!

        Reply
    9. Jennifer

      July 14, 2017 at 1:52 am

      4 stars
      So far looking good! I have just prepared two of these simultaneously in square disposable pans to freeze (double made two very full looking casseroles!)- we are preparing for Baby # 2, and are making lots of casseroles and other meals in advance for freezing so we don't starve!!! Hope it tastes as good as it smells 😀

      Reply
    10. Jen

      August 06, 2017 at 2:31 pm

      Should I prepare the stuffing mix or just dump it in from the box?

      Reply
      • Melissa@StockpilingMoms

        August 07, 2017 at 2:46 pm

        Just dump it from the box.

        Reply
    11. donna Carpenter

      October 25, 2017 at 11:31 pm

      I had an issue with cream soup freezing in Long shard-like pieces that I couldn't blend out. It was right out of the can so that might have made a difference. What you think? I thought about using my own homemade gravy, but the easy way would be good.

      Reply
      • Amy M

        July 25, 2021 at 12:02 pm

        Hi there! What time and temp would you do to reheat after freezing and thawing overnight?

        Reply
    12. june hamiltonjune hamilton

      April 23, 2018 at 5:00 pm

      What size bag stuffing mix?

      Reply
      • Melissa@StockpilingMoms

        June 23, 2018 at 1:18 pm

        Pepperidge Farm Herb Seasoned Classic Stuffing 14 oz

        Reply
    13. Jane

      May 08, 2018 at 8:33 pm

      I am in Australia. What would be 1/2 a stick of butter - 250g?

      Reply
      • Melissa@StockpilingMoms

        May 09, 2018 at 5:36 pm

        1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams.

        Reply

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