- 1 1/2 cups water
- 1/4 cup margarine
- 1 (6 ounce) package stuffing mix (such as StoveTop®)
- 3 cups cubed cooked chicken
- 1 (16 ounce) package frozen California-blend vegetables (broccoli, carrot, cauliflower)
- 12 slices American cheese
- 2 (10.75 ounce) cans light cream of mushroom soup
- 1 teaspoon garlic powder
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground sage
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine water and margarine in a saucepan and bring to a boil. Stir stuffing mix into water and margarine until moistened; cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
- Spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. Top vegetables with American cheese slices in a layer. Mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. Sprinkle stuffing over top of casserole in an even layer.
- Bake in the preheated oven until casserole is bubbling and browned, about 1 hour.
05/14/2018
recipepes.com
Cheesy California Chicken Casserole, recipe
PT15M
PT1H
5
455 calories
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