Make-Ahead Chicken and Green Bean Stuffing Casserole
Plan ahead this must sit in the fridge for a few hours before baking, I have omitted the amounts for the chicken and green beans you may use as much as you like but the more the better!
use only low sodium chicken broth and canned soups and if you can low sodium chicken stuffing mix, water may be replaced for the chicken broth or use half each, do not add in any extra salt to this recipe
This is a very moist casserole you prefer a more drier texture increase the stuffing mix to 2 boxes
Servings 8
Ingredients:
cooked cubed chicken (use as much as you like)
fresh green beans, cooked and sliced in half (use as much as you like or can use canned drained)
1/2 cup butter (can use margarine)
2 medium onions, chopped
2 celery stalks, chopped
4-6 garlic cloves, finely chopped
1 teaspoon fresh ground black pepper, or to taste
1 box chicken flavor Stove-Top Stuffing Mix (low sodium if possible)
2 (10.75 ounce) cans low-sodium condensed cream of chicken soup, undiluted (I use one can each cream of mushroom and cream of chicken soup)
2 cups low-sodium chicken broth (or use water or half each)
1 cup milk
1/2 cup freshly grated Parmesan cheese
Instructions:
Grease a 13 x 9-inch baking dish (if using only one box of stuffing mix this may be baked in an 11 x 7-inch baking dish but it will be very full I recommend to place a pan underneath the baking dish).
Sprinkle the chopped chicken into the bottom of the baking dish; set aside.
In a skillet melt the butter over medium-high heat.
Add in onions and celery and saute until softened (about 6-8 minutes adding in the garlic the last 2-3 minutes of cooking then season with black pepper).
Mix in the package of stuffing mix and green beans then spoon the mixture over the chicken.
In a bowl whisk both cans of soup with chicken broth or water and milk until; drizzle over the stuffing covering completely.
Using a fork gently move the stuffing slightly to allow the soup mixture to coat the stuffing.
Sprinkle the top with Parmesan cheese.
Refrigerate for 2 or more hours.
Bake in a preheated 350 degree F oven for 35-45 minutes or until completely heated through (this will thicken up more upon standing)
Related posts:
- Broccoli Chicken Stuffing Casserole
Layered Chicken Stuffing Casserole
Quick “N” Easy One Bowl Chicken Stuffing Bake
Chicken Green Bean Tortellini Pot
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